John Myers
Contents
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Ingredients
for the bacon jam
- 1 piece Leek, only the white one, approx. 50 gr.
- 3 piece Potatoes, about 150 g
- 1 Bit Fresh celery, approx. 30 gr.
- 1 piece Parsley root, approx. 50 gr.
- 1 pole Fresh horseradish, approx. 120 gr.
- Sunflower oil
- 1 tbsp Brown sugar
- 50 ml Noilly Prat
- 3 piece Apple Braeburn, weighed about 450 gr
- 3 piece White balsamic vinegar
- 500 ml Vegetable stock
- 200 ml Cream
- Black pepper from the mill
- Salt !!!
- 125 g Smoked bacon
- 1 piece Shallot
- 1 Bit Garlic
- 1 tbsp Brown sugar
- 1 tbsp Balsamic white
- 2 cups Espresso
- 1 piece Apple Braeburn, weighed about 170 gr
- 3 tbsp Maple syrup
- Black pepper from the mill
- 4 Discs Wood-Fired bread
Instructions
the soup
- Peel the onion and chop it into small pieces. Clean, halve and slice the leek. Peel and dice potatoes, parsley root and celery. Peel the horseradish and cut into small cubes. Halve and core the apples, then cut into small pieces.
- Heat the sunflower oil and sweat the onion with the leek until golden. Then add the rest of the vegetables and sweat them in the same way. Sprinkle with the sugar and let it caramelize briefly. Now add the apples and deglaze with the Noilly Prat and reduce almost completely (goes quickly).
- Now add the balsamic vinegar, fill up with the vegetable stock and the cream, with salt !! & Pepper to taste and cover and simmer on a low heat for about 30 minutes until the vegetables are nice and soft.
the bacon jam
- Now let's take care of the jam. To do this, dice the bacon very small. Peel and finely dice shallot and garlic. Halve the apples and remove the core, then grate finely.
- Sear the bacon cross, then add the shallot and sweat briefly until golden. Now add the garlic and sprinkle with sugar. Let the whole caramelize briefly and deglaze with the balsamic vinegar, add the espresso and reduce the whole thing by half.
- Now add the maple syrup and the apples and season to taste with the pepper. Simmer gently on a low heat for a good 20 minutes (keep an eye on it !!! and stir often ... maybe add some water, the jam is good if it has the consistency of normal jam).
finish
- Now puree the soup finely and eventually. Season a little again and rub freshly grated horseradish in if you like. Toast the wood-fired bread in the toaster and brush with the warm jam.
- Put the finished soup in a soup cup and serve the bread with jam and now ..... enjoy your meal .....
- Tip 9: .... the bacon jam also tastes very tasty as a spread on a strong bread roll, warm the jam a little and toast the roll and then sprinkle it with a little fresh pepper.
Nutrition
Serving: 100gCalories: 137kcalCarbohydrates: 10.7gProtein: 4.1gFat: 8.2g
