John Myers
Leek and Vegetable Soup with Bacon
The perfect leek and vegetable soup with bacon recipe with a picture and simple step-by-step instructions.
- 500 g Leek
- 1 Onion
- 250 g Potato
- 1 Pc. Carrot – great
- 1 Pc. Carrot yellow
- 1000 g Bacon
- 0,75 liter Vegetable broth
- 1 toe Garlic
- 1 Bay leaf
- 1 tbsp Thyme – fresh or grated
- Nutmeg – grated
- Black pepper from the mill
- Salt
- 0,125 Yogurt – mixed that half / half with cream
- 2 tbsp Finely chopped parsley
- 1 tbsp Zircon juice
- 1 Egg yolk
- Wash the leek and cut into thick slices, wash the carrots as well and cut into small cubes. Peel the onion and cut into small cubes.
- Cut the bacon into small cubes and fry briefly. Add the onion and fry for a few more minutes. Add the leek and cook for 5 minutes. Pour in the broth, stir, add the potato slices and carrots, add the crushed garlic.
- Season with thyme, nutmeg, pepper, bay leaf and salt and after boiling, cover and simmer for about 25 minutes.
- Mix yoghurt (I used half yoghurt half whipped cream), parsley, lemon juice and egg yolk and stir into the soup and serve soon.
- Summary: Was very good but once again cooked too much (although I took half), I can probably eat soup for the rest of the week.
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