John Myers
Contents
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Ingredients
Topping:
- 1 pole Leek
- 100 g Celery (weight after cleaning)
- 2 medium-sized Carrots
- 20 g Clarified butter
- 1 tbsp Flour
- 900 ml Vegetable broth
- 150 g Processed cheese half-fat level
- Pepper salt
- 60 g Finely grated Parmesan
- 4 Discs Bacon
- Cooked potato cubes (see recipe text)
- Chopped parsley
Instructions
Soup:
- Peel the potatoes, cut them into 5 - 2 cm cubes and keep them briefly in cold water. Wash and clean the leek, cut into rings and cut them in half. Peel the celery and carrots and cut them into smaller cubes like the potatoes.
- Heat clarified butter in a larger saucepan and sauté the vegetables (without potatoes) in it. When the leek has turned slightly translucent, dust everything with flour, sweat it briefly and then deglaze with 500 ml of vegetable stock. Now add the potato cubes and simmer everything over medium heat until it is soft. This can take 15 minutes. For the potato garnish, however, fish out 50 g of the cubes after about 5 minutes per serving, drain them and store them briefly. For 4 people that would be 200 g as a main course. (Further explanation at the end of the recipe)
- When everything is soft, take the pan off the heat for a moment, purée it finely with the hand blender, pull it back on the stove, stir in the processed cheese and season with salt and pepper. If the consistency of the soup is still too mushy, gradually make it creamy with the rest of the vegetable stock. The remaining 400 ml may not have to be used in full. That depends somewhat on the type of potato used.
Topping and insert:
- Preheat the oven to 230 °. Line the whole tray with 2 narrow strips and one wide strip of parchment paper. Place the grated Parmesan in 4 small heaps on one of the narrow strips and the 4 slices of bacon on the other. Distribute the fished potato cubes on the larger piece of paper. Drizzle these with a little oil and then put everything in the hot oven. This division is so that you can put everything in the oven at once. But since there are different cooking times, you can take each one out individually when it is ready. The Parmesan chips take about 5 - 8 minutes, the bacon about 10 minutes and the potatoes about 15 minutes.
- Then lightly froth the soup again with the hand blender and arrange everything on a large, deep plate.
Epilogue:
- If the amount of this filling soup is prepared as a starter - i.e. for several people - then you have to adjust the amount of Parmesan and bacon to the number of people. I charged 15g of cheese for a Parmesan chip. That doesn't necessarily apply to the potato garnish. I calculated about 60 g of pre-cooked cubes per person for the main course. So there were 660 g of potatoes (basic amount) for the soup and 240 g for the filler. With a starter you need accordingly less deposit, so the amount calculated here should be sufficient. But if it is not enough for you, you have to increase it accordingly.
