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

Print Recipe Pin Recipe

Instructions

1. Peel the onions and finely dice them. Then wash and clean the leek and cut into strips approx. 2 cm thick. Peel, wash and cut the potatoes into cubes.
2. Then heat the butter in a saucepan and sweat half of the diced onion in it lightly. Add the leek and potatoes and fill up with the vegetable stock. Cook everything in about 20 minutes until soft. Then puree the soup finely.
3. Peel and halve the clove of garlic. Finely dice the bacon and dice the debarked white bread.
4. Rub a pan with the garlic. Heat the oil in the pan and sweat the remaining diced onions and bacon in it. Add the white bread cubes and toast. Drain the white bread and bacon cubes on paper towels.
5. Then bring the soup to the boil again. Add the cream and creme fraîche and mix until foamy. Season the soup with salt, pepper and nutmeg.
6. Pour the soup into the plates and spread the bread and bacon cubes on top.
7. A horse sausage, a Mettwurst on wholemeal bread, potato pancakes with applesauce and mustard were served.
8. Corinne prepared this recipe as a starter in the program “The Perfect Dinner” - Day 5 from the Bergisches Land on Friday, January 29th, 21st.