Bacon soup

Ingredients for 3 servings:

• 1 medium-sized onion(s), diced
• 60 g celeriac, diced
• 120 g potato(s), floury, diced
• 100 g bacon rind
• 100 ml white wine
• 500 ml chicken broth
• 100 ml cream
• 1 lemon(s), the juice
• salt and pepper
• 100 ml milk, for milk foam
• 100 g bread(s), diced
• 50 g bacon cubes
• Rapeseed oil

Instructions

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

Heat the rapeseed oil and sauté the onion and celeriac. Add the potatoes and bacon rind and sauté briefly, without allowing it to brown. Deglaze with wine and stock, then add cream. Simmer gently for 30 minutes, until cooked through. Remove the rind pieces and purée the soup. Meanwhile, fry the bread cubes and bacon in a little oil until crispy. Season the soup with lemon juice, salt, and pepper. Bring back to a boil, blend until fluffy, and serve in soup bowls. Fry the milk. Garnish the soup with the milk foam, bread, and bacon cubes.