Carrot Cream Soup with Filler
Servings: 4 people
- 5 Carrots
- 2 Onions
- 125 g Bacon
- 1,25 L Broth
- 1,25 L Cream
Peel the carrots (that's how I do it) and cut into rings. Dice the onions.
Heat the oil in the saucepan and fry half the onions with the bacon in them. Take out, put aside. Catch the fat and pour it back into the saucepan.
Roast the carrot slices in the frying fat, along with the remaining onions. Pour in the broth and cook for about 15 minutes until soft. I used Knorr water and bouillon.
Puree the soft carrots in the broth, add a little cream, season with salt and pepper. Then add the fried bacon cubes to the soup and spread a little.
Serving: 100g | Calories: 99kcal | Carbohydrates: 0.8g | Protein: 6.3g | Fat: 7.9g