INGREDIENTS

• ½ celeriac
• 500 g potatoes (e.g. floury)
• 350 g fresh kale
• 1 red onion  
• Fresh herbs, e.g. marjoram
• 1 tbsp. vegetable stock
• 75 g heavy cream  
• Salt, pepper
• Sunflower oil

Wild boar bacon:

• Wild boar belly
• Mixed herbs (per kg of game meat): 25 g nitrite curing salt, 3 g pepper, 2 g garlic, 1 g thyme, 1 g rosemary, 1 g allspice, 3 g sugar

Potato slices:

• 4 large potatoes, waxy
• Olive oil
• Paprika powder, garlic powder
• Salt, pepper
   

Instructions

step 1

Wild boar bacon

Rub the bacon thoroughly with the spice mixture, vacuum seal and leave in the fridge for three weeks. Turn and gently knead the bag every two days.
Do not rinse in warm water once curing is complete, just pat dry with a paper towel.
Place in a cool place at 12 to 15 degrees Celsius and leave to mature for three to four weeks. There should always be fresh air in the room, but no draught.
 

step 2

Potato slices

Thoroughly wash the potatoes and cut into thin slices – with the skin. Add the potato slices to a bowl and mix thoroughly with the olive oil and spices.
Place the seasoned potato slices next to each other on an oven tray lined with baking paper and put in the pre-heated oven at 175 degrees Celsius (top/bottom heat) for 30 minutes.
 

step 3

Soup

Wash and peel the celeriac and potatoes and cut into small cubes. Peel the onion. Dice the onion and bacon. Wash and chop the herbs.
Heat the oil in a pan. Add the bacon and render until crispy. Remove from the pan. Sauté the diced onion in the frying fat until translucent. Briefly sauté the potatoes and celeriac as well. Stir in a good 750 ml of water, stock and herbs. Bring to the boil, cover and then simmer for around 20 minutes.
Thoroughly wash the kale in the meantime (cut out the large leaf veins) and then chop into small pieces. Heat the kale in a pan until the last of the water on the leaves has evaporated, add a generous amount of sunflower oil, sauté the vegetables and then season with salt and sugar. The kale should be crispy. Place a handful of kale to one side as a topping for the soup.
 

step 4

Add the fried kale to the soup and purée everything finely. Then stir in the cream. Season the soup with salt and pepper. Serve with kale, crispy wild boar bacon and potato slices.