John Myers
Contents
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Ingredients
- 1 Sweet potato, about 120 gr.
- 5 Potatoes, about 120 g
- 2 small Onions
- 1 small Parsley root
- 1 small Carrot
- 1 small Leek
- Clarified butter
- 800 ml Vegetable broth
- Black pepper from the mill
- Marjoram
- Lovage
- 3 tbsp Dark beer
- 2 tbsp Creme fraiche Cheese
for the beer & bacon crust
- 2 slices Whole grain toast
- 3 tbsp Dark beer
- 1 tbsp Butter
- 4 tbsp Diced pork belly
- Chives to garnish
Instructions
- Peel the potatoes, parsley root and carrot and cut into small cubes. Peel the two bells and finely dice them. Clean the leek and cut into slices.
- Heat the butter lard and sauté the onion until translucent. Then add the remaining root vegetables and sweat them in the same way. Deglaze with hot vegetable stock and roughly season with the spices. Simmer on a low heat until the vegetables are all nice and soft.
- For the beer crusts, we remove the crust from the toast and cut it into 1 cm cubes which we then carefully soak with beer.
- While the "beer crusts" are brewing, we heat a pan and fry the bacon cubes until crispy and then let them degrease on crepe.
- Now we add butter to the pan and toast the "beer crustles" until crispy and degrease them on crepe as well. Quickly cut some chives for the garnish.
- When the vegetables are done, the beer is added and then pureed. The soup has a thick consistency, if it is too thick for you, fill up with hot vegetable broth to taste and season to taste. Finally stir in the crème fraîche.
- Put the hot soup in a soup cup, add the beer & bacon crusts and garnish with chives ..... enjoy your meal .....
- Basic recipe for my "grainy vegetable broth"
Nutrition
Serving: 100gCalories: 643kcalCarbohydrates: 0.8gProtein: 2.5gFat: 71.1g
