The soup is incredibly tasty and so easy to make. The pieces of fried pork fat, give it a nice crunch and flavor. A simple, yet delicious soup recipe, that will leave you feeling all warm and tingly inside.
I know you probably think, how can milk be used to make soup, weird right? I thought so too, until I tasted this soup. It is simply delicious and the crunchy pieces of pork, just give this extra wow effect.
Gather all the ingredients. Chop the onions and the potatoes. Cut the pork fat. I cut off the skin, because it is a bit chewy, but if you like a bit of chewiness, go ahead and leave it.
Melt the but in the same pot you will use for the soup. A 2,5 Liter pot should be enough.
Add the cubed pork fat to the melted butter and fry for about 4 minutes.
The pork will release a lot of fat (the liquid kind) and get this nice crunchy coating.
Remove the fat from the pot and place in a small bowl, lined with paper towel. Leave the liquid fat in the pot.
Add the chopped onion to the pot with the pork fat. Fry for about 5 minutes. The onion will become a bit transparent.
Add the cubed potatoes and the broth. I used self made chicken broth, but you can use whichever one you prefer. Season with salt and freshly ground black pepper, to taste. Note: taste before adding salt and pepper, if the broth has been season before, you might not need to add any more salt or pepper.
Bring to boil and cook for about 10 minutes, or until the potatoes are cooked.
Drain the corn. Add to the soup. Add the milk.
Bring to boil, and immediately remove from heat.
Garnish with fresh parsley and grey bread (whole wheat, whole grain). Enjoy!
Milk Soup
Equipment
- Medium sized pot (2,5 L is enough)
Ingredients
- 50 grams smoked pork fat
- 1 teaspoon butter
- 1 medium onion
- 2 medium potatoes
- ¾ L meat broth (pork, chicken or beef is good)
- 1 can corn
- ½ L milk
- Salt, to taste
- Freshly ground black pepper, to taste
- fresh parsley, for garnish (optional)
Instructions
- Chop the onion.
- Cut the potatoes into small cubes.
- Cut the smoked pork fat into small cubes. I removed the skin, as it is quite chewy, and might not be good to serve if feeding the soup to a child. But if you like the chewy skins, you can keep them on.
- Melt the butter in a medium sized pot. Add pork fat and fry for about 4 minutes. The fat will release a lot of liquid (fat) and will get this nice brown coating, and crunchiness. Take the fat out of the pot. Place the fried pork fat into a bowl with a paper towel, to absorb the excess fat.
- Add the onion to the liquid fat that came out of the pork fat. Fry the onion for about 5 minutes, it will become a bit transparent. Stir often, careful not to burn the onion.
- Add the potatoes to the onions. Add the broth and bring to boil (I used self made chicken broth). Season with salt and pepper. Reduce the heat to medium-high and cook for about 10 minutes, or until the potatoes are done.
- Drain the corn. Add to the soup.
- Add the milk. Bring to boil and immediately remove from heat.
- Garnish with chopped parsley. Enjoy!
Notes
