John Myers
Contents
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Ingredients
- 1 Celery, about 400 gr.
- 1 Sweet potato, about 200 gr.
- 1 Carrot, about 60 gr.
- 1 small Parsley root
- 3 stem Celeriac
- 2 Onions, about 80 gr.
- Clarified butter
- 1 L Vegetable broth
- Pepper mix
- Nutmeg
- Black pepper from the mill
- 200 ml Cream
- 4 slices Bacon
- 1 tbsp Sunflower seeds
- 1 tbsp Chives
Instructions
- Peel the root vegetables and sweet potato and chop them into small cubes. Peel and dice the onion. Peel the celery and cut fine slices.
- Heat the butter lard and fry the onions a little, then add the remaining vegetables and sweat everything well. Deglaze with the hot vegetable stock and season with pepper mixture. Cut some parsley into small pieces and add to the pot.
- Simmer the vegetables over a low flame.
- In the meantime, lightly toast the sunflower seeds in a pan and set aside. Cut the bacon into strips and fry them lightly in the pan and set aside. Cut some more chives into fine rolls.
- When the vegetables are soft, puree the whole thing to taste and then fold in the cream. now season again with pepper from the grinder.
- Put some of the grated nutmeg in a soup cup, add the hot soup and garnish with the bacon, sunflower seeds and some chives ..... enjoy your meal .....
- Basic recipe for my "grainy vegetable broth"
Nutrition
Serving: 100gCalories: 323kcalCarbohydrates: 6.8gProtein: 5gFat: 31.1g
