Saxon Potato Soup with Lamb’s Lettuce

Wash the vegetables (carrots, potatoes, parsley root), peel and cut into large pieces. Also clean the leek, cut into rings and sweat with the chopped garlic and bacon in one piece in a large saucepan with a little vegetable oil. Then add the remaining vegetables and roast for a good 5 minutes. Deglaze with the vegetable stock, add the bay leaves and simmer for about 20 minutes with the saucepan closed and stirring occasionally. Then puree the vegetables with the magic wand and season with the cream / milk, the fresh marjoram, salt and pepper. Thread the breakfast bacon on a wooden skewer and fry it in the pan until crispy. Place the bacon skewer on the edge of the soup bowl as a topping.

Dice the beetroot and let it steep in a marinade made from apple juice, honey, salt and pepper. Briefly sear / roast the finely diced bacon with the walnuts in the pan and set aside. Then clean and wash the lamb's lettuce and place in a large bowl. Prepare a dressing from oil, vinegar, cream, mustard, salt and pepper and mix it with the lamb's lettuce and beetroot cubes. Put the salad on a dessert plate and sprinkle with the roasted bacon and walnuts as a topping. Serve the salad with the soup. (As a vegetarian variant, omit the bacon in the soup and the salad.)