John Myers
Ingredients for 6 servings:
- 1 ½ kg potatoes
- 750 g carrot(s)
- 200 g bacon, lean
- 1 ½ liters of chicken broth
- 150 g crème légère with herbs
- 1 tbsp flour
- 4 onions
- 5 small bay leaves
- salt and pepper
- white wine
- 1 large garlic clove(s)
- oil
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Dice the bacon, chop 2 onions into larger pieces, and fry them with the bacon in a large pot in oil until hot. Remove the bacon and onions, fry the peeled and sliced carrots in the fat, deglaze with a little white wine, then pour in the chicken stock. Peel the potatoes, cut them into pieces, and add them. Quarter the remaining onions and add them to the stock with the bay leaves. Cook everything for about 20 minutes. When the carrots and potatoes are soft, remove some of them, fish out the bay leaves, and puree the soup. Then add the bacon, onions, carrots, and potatoes. Mix together the crème légère, flour, and crushed garlic clove and stir into the soup. Simmer for a few more minutes and season with salt and pepper. The soup can also be prepared the day before; it just needs to be heated up before serving.
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