Potato Soup with Vegetables and Bacon
Ingredients
- Ingredients
- 500 grams starchy potatoes
- 200 grams Celery root
- 1 onion
- 1 garlic clove
- 2 Tbsps butter
- 80 milliliters dry white wine
- 750 milliliters Vegetable broth
- salt
- freshly ground peppers
- 1 large carrot
- 1 Parsnip
- 1 scallion
- 4 slices Bacon
- 1 tsp Canola oil
- 100 milliliters Whipped cream
- Nutmeg (freshly grated)
- scallions (to garnish)
Preparation steps
Trim potatoes and celery root, peel and cut into small cubes. Peel onion and garlic, chop finely and sauté in a pot in the butter until translucent. Add diced vegetables and sauté briefly. Deglaze with the wine. Add the broth and season with salt and pepper. Simmer for about 20 minutes over medium heat.
Rinse carrot, parsnip and scallion, trim and cut into thin strips. Blanch carrot and parsnip in boiling salted water 4 minutes. Then add the scallion and blanch an additional 30 seconds. Drain, rinse in ice water and drain.
Cut the bacon into thin strips and fry in a skillet in hot oil until crisp. Drain on paper towels.
Puree the soup, stir in the cream and bring to a boil again. If necessary add more broth or cook longer to reduce slightly. Season with salt, pepper and nutmeg and pour into soup bowls. Add the blanched vegetables to the bowls and serve sprinkled with bacon and chives.
