Carrot Cream Soup with Filler

• Peel the carrots (that's how I do it) and cut into rings. Dice the onions.
• Heat the oil in the saucepan and fry half the onions with the bacon in them. Take out, put aside. Catch the fat and pour it back into the saucepan.
• Roast the carrot slices in the frying fat, along with the remaining onions. Pour in the broth and cook for about 15 minutes until soft. I used Knorr water and bouillon.
• Puree the soft carrots in the broth, add a little cream, season with salt and pepper. Then add the fried bacon cubes to the soup and spread a little.

Serving

• Pour the soup onto a deep plate or bowl. Two slices of bread, one with liver and one with onion sausage, are enough.

Tip !!

• If you like, you can also add a few mint leaves.