- 1 Shallot
- 1 Fresh garlic
- 2 Diced leek
- 4 Potatoes, cut into cubes
- 0,5 Celery bulb, diced
- Saffron threads
- 1 dL White wine
- 200 g Bacon
- 60 g Sugar
- 1 dL White balsamic vinegar
- 2 dL Cream
- Put saffron in wine, set aside
- Sauté the onion and garlic in the Biskin (do not let the color take off!) Add the leek, potato and celery and steam briefly.
- Add as much stock until the vegetables are just covered, cook until soft
- Cut the bacon into sticks.
- Let the sugar caramelize in a pan without adding water (stick with it!), Then add the bacon, mix and deglaze with balsamic vinegar. Let simmer for about 15 minutes.
- Put saffron and wine in a pan and reduce by half.
- Put the cream in the soup and puree everything. Finally add the saffron reduction, mix, season to taste.
- Pile the bacon in the middle of the plate, carefully add the soup all around, grind a little pepper over it and drizzle with a little caramel syrup (from the bacon pan).
- Sugar gets bitter very quickly, so stick to it.
- Since there are some questions about bacon, resp. I will answer it briefly here: Since the bacon was caramelized and deglazed with balsamic vinegar, it has a very fine aroma. And the saffron is placed in wine, which is then reduced, so the saffron aroma comes into its own. So, don't be afraid of this combination, it really tastes very good.
- Inspired by a Swiss TV chef.