Herby Bisque with Cured Pork
7,8 / 10
ready in 50 min.
- 2 tablespoons butter
- 1 onion (chopped)
- 1 carrot (chopped)
- 1 clove garlic cloves (chopped)
- 1.333 cups floury potatoes
- 3 ½ cups vegetable stock
- 2 cups mixed Fresh herbs (e. g. parsley, basil, lemon balm, rocket)
- ½ cup Crème fraiche
- Nutmeg (freshly grated)
- To garnish
- ⅔ cup air-dried Salami (sliced into strips)
Melt the butter in a pan and fry the onion, carrot, garlic and potatoes for 1-2 minutes; do not let them brown. Pour on the stock and simmer for approx. 20 minutes until soft.
Chop the herb leaves, reserving a few for a garnish. Purée the soup to a fine consistency. If too thin, boil to reduce; if too thick, add more stock. Stir in the creme fraiche and season with salt, ground black pepper and nutmeg.
Place the herbs on plates and pour the soup over them. Sprinkle with salami strips and herbs and serve.