Beetroot soup

Ingredients for 4 servings:

• 400 g bacon
• 3 large onions
• 300 ml white wine, dry
• 600 ml vegetable stock
• 500 ml cream (cooking cream), reduced fat
• 5 tbsp olive oil
• 1 m.-sized potato(s)
• salt and pepper
• 500 g beetroot, pre-cooked and peeled

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Dice the onions and bacon and fry in olive oil in a large pot until translucent. Deglaze with the wine and simmer for five minutes to evaporate most of the alcohol (the soup should be filling, not intoxicating). Meanwhile, peel the potatoes and dice them as well. Add the diced potatoes along with the broth and simmer for ten minutes. Briefly puree with an immersion blender, ensuring most of the bacon and potato cubes remain visible. Pour the soup through a colander, leaving the bacon and potato cubes in the sieve. Add the cream to the soup, bring to a boil, and season with salt and pepper. Now cut the beetroot into small pieces and add to the soup. Puree everything with an immersion blender for two minutes and serve hot. A dry white wine goes well with it. Tip: If you like, you can add some of the bacon and potato pieces back to the soup as a garnish.