Publications
Makes 4 generous servings
Preparation time: 15 minutes
Cooking time: 25 minutes
• 4 thick pork bangers
• 15 ml each butter and olive oil
• 2 onions, coarsely chopped
• 3 cloves garlic, chopped
• 1 long stalk celery, chopped
• 800 g potatoes (about 8)
• 500 ml stock
• 500 ml milk
• cayenne pepper and chives
1 Remove the skin of the sausages and roll the meat into bite-size balls. Fry in the oil and butter until golden brown. Remove from the pan and sauté the onion, garlic and celery in the same pan until glossy.
2 Peel the potatoes and cut into cubes (reserve the skins for later); add to the onion mixture. Pour in the stock and milk and bring to the boil. Simmer over moderate heat until the potatoes are soft – don’t be concerned if it looks curdled; simply purée with a stick blender until smooth.
3 Put the pork bites back in the soup and reheat for 5 minutes. Season with salt, black pepper, cayenne pepper and chives.
*If you don't have pork bangers, replace it with crispy bacon.
Tip Mix the potato skins with olive oil, salt and cayenne pepper and bake in a preheated oven at 180°C for 20 minutes until crispy; turn them over halfway through. Serve with the soup.
