Potato cappuccino with bacon and crispy stick

Ingredients for 8 servings:

• 800 g potato(s), floury
• 1 small onion(s)
• 250 g bacon, South Tyrolean in one piece
• olive oil
• 400 ml vegetable stock
• 400 ml milk
• 200 ml cream
• Salt (Fleur de Sel)
• Pepper, black from the mill
• 1 pinch of nutmeg
• 1 tbsp parsley, chopped
• 200 g cream
• olive oil
• ½ package puff pastry, frozen, gluten-free
• 8 slice(s) of South Tyrolean bacon

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

can be prepared, gluten-free

Peel and finely dice the onion. Peel and dice the potatoes. Cut 100g of the bacon into 10 even pieces. Sauté the onion cubes in olive oil until translucent. Add the potato cubes and bacon pieces and toss to coat. Deglaze with the vegetable stock and pour in the milk and cream. Season with salt and pepper. Simmer with the lid closed and reduce heat to low for about 20 minutes until soft. Remove the bacon pieces. First mash the potatoes with a potato masher and then briefly puree them very finely with a hand blender. Season to taste with salt, pepper, and nutmeg. The soup can be prepared a day in advance. It should be kept refrigerated. We also recommend adding the bacon pieces back to the pureed soup, as they will still retain their flavor. It can also be reheated with the bacon. Cut 150g of bacon into very fine cubes and fry briefly. Allow to cool. Crispy stick (can of course also be made with regular puff pastry): Defrost the puff pastry, roll it out slightly, and cut it into 8 equal strips. Twist them into a spiral and bake at 200 degrees Celsius for about 15 minutes. Wrap each stick in a strip of bacon. Serving: Whip the cream until stiff. Ladle the hot soup into glasses or cups, top with a dollop of cream. Sprinkle with bacon cubes and chopped parsley. Drizzle with a little olive oil. Add the crispy stick.