John Myers
Contents
show
Ingredients
- 500 g Carrots
- 400 g Potatoes
- 1 small Parsley root
- 1 Onion
- 1 Chinese garlic
- 6 stems Parsley smooth
- Clarified butter
- 1000 ml Vegetable broth
- Lovage
- Marjoram
- Bay leaves
- Porcini mushroom powder
- Black pepper from the mill
- 2 pair of Stringed sausages
- 250 g Bacon
- 250 g Chives
- 250 g Sour cream
Instructions
- Peel the vegetables. Put 1 potato aside. Now cut the vegetables into small pieces. Peel the onion and garlic, cut the onion into small cubes, quarter the garlic. Pluck the parsley leaves from the stems and cut finely. Cut the bacon into thin strips.
- Heat the butter lard and sweat the onion and garlic well. Then add the vegetables and sweat everything. Deglaze with the hot vegetable stock and simmer the parsley, lovage, marjoram and bay leaf over a low heat.
- In the meantime, grate the potato finely (we use it to bind the soup a little) and cut the sausages into slices and add to the soup after 10 minutes. Simmer until the vegetables are soft.
- Fish the bay leaves and the garlic pieces out of the soup and season with pepper and porcini mushroom powder and leave to steep for a while.
- Now quickly fry the bacon in a pan without fat and degrease on crepe. For the garnish, cut some chives into fine rolls.
- Put the hot soup in a soup cup and garnish with crossed bacon and chives, round off with a dollop of sour cream ..... enjoy your meal .....
- Basic recipe for my "grainy vegetable broth"
- I would be very happy if everyone would leave a nice comment on the recipe. Critical or suggestions are also very welcome, because I only cook with water. The soup connoisseur thanks you in advance.
Nutrition
Serving: 100gCalories: 103kcalCarbohydrates: 9.6gProtein: 9.2gFat: 3g
