in Soup Recipes

Fine potato and carrot soup with sage and bacon

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Ingredients for 4 servings:

  • 1 kg diced potatoes
  • 500 g carrot(s), finely chopped
  • 150 g bacon cubes
  • 3 onions, chopped
  • 1 liter chicken broth
  • 100 ml white wine
  • 4 tbsp crème fraîche or sour cream
  • salt and pepper
  • some sage leaves, fresh
  • some oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

Brown the bacon, then add the chopped onions and sauté in a little oil. Remove and set aside. Brown the finely chopped carrots and deglaze with white wine and chicken stock. Add the diced potatoes and a little sage. Simmer for about 20 minutes, then puree. Add the onions and bacon back in and stir in the crème fraîche. Season with salt and pepper and serve garnished with sage leaves.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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