Bergische Naschbar

Summary

Ingredients

• 2 onions)
• 0.5 ½ leek stick (s)
• 300 g potatoes, floury boilin
• 30 g butter
• 1 liter vegetable stock
• 1 clove garlic
• 50 g bacon
• 200 g white bread without rind
• 2 tablespoons oil
• 2 ½ tablespoon olive oil
• 100 ml cream
• 50 g crème fraîche
• Salt and pepper, from the mill
• Nutmeg, freshly grated

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Instructions

1. Peel and finely dice the 2 onions. Wash and clean the leek, cut into roughly 2 cm strips. Peel, wash, and cut the potatoes into cubes.
2. Heat the 30 g butter in a saucepan over medium heat. Add half of the diced onions and sweat for 2-3 minutes until softened. Add the leek and potatoes, then pour in the 1 liter vegetable stock. Bring to a boil, reduce heat to medium, and simmer for about 20 minutes until the potatoes are very soft. Remove from heat and puree the soup finely using an immersion blender until smooth.
3. Peel and halve the 1 garlic clove. Finely dice the 50 g bacon and dice the 200 g white bread without rind.
4. Heat the 2 tablespoons oil in a separate pan over medium heat. Rub the inside of the pan with the halved garlic clove. Add the remaining diced onions and bacon, and sweat for 3-4 minutes until the bacon renders. Add the bread cubes and toast for 3-4 minutes, stirring occasionally, until golden and crispy. Drain on paper towels.
5. Bring the soup back to a boil over medium-high heat. Add the 100 ml cream and 50 g creme fraîche, stirring until foamy. Season with salt, pepper, and freshly grated nutmeg to taste.
6. Ladle the soup into serving bowls and top with the toasted bread and bacon mixture.