Bitte's Potato Soup - Bittes potatissoppa

BITTE'S POTATO SOUP

Bittes potatissoppa

Serves 4

12.3 oz firm potatoes

2 garlic cloves

1 red chilifruit

½ celery stem

½ leek

0.2 cup olive oil

2½ oz fresh spinach

4 cups chicken bouillon

14 oz canned beans, cannellini type

grated zest from ½ lemon

5 oz streaky bacon, diced

1 teaspoon salt

some black pepper

1.7 oz thinly sliced Parmesan cheese

Decoration:

grated Parmesan cheese

fresh oregano

Peel and cut the potatoes in pieces. Peel and finely grate the garlic. Split, trim and finely chop the chili. Trim and slice the celery, trim and shred the leek. Heat up the oil in a saucepan. Sauté potatoes, garlic, chili, celery and leek until smooth and glossy without coloring. Stir in the spinach and soften it up, add bouillon and boil until the potatoes are tender, about 20 minutes.

Rinse the beans thoroughly and drain them in a sieve. Stir them into the soup. Fry the bacon until crisp and drain on paper towels. Stir it into the soup. Bring to a boil so that the soup is really hot. Flavor with salt and pepper.

Pour the soup into bowls, top with sliced Parmesan and oregano. Serve with bread.

Enjoy!

Bella