Summary

Ingredients

• 500 g potato (s), floury boilin (potatoes)
• 1 onion (s)
• 100 g bacon (breakfast bacon)
• 2 tablespoon olive oil
• 1 teaspoon caraway seeds
• 125 ml white wine
• 1 liter vegetable stock
• 250 ml whipped cream (cream)
• 2 tablespoon marjoram, dried
• 2 tablespoon vinegar (sherry vinegar)
• salt and pepper

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Instructions

1. Peel the potatoes and the onion, cut into cubes, cut the bacon into cubes of the same size.
2. Sweat everything in a large saucepan with olive oil over moderate heat. Add the caraway seeds, deglaze with white wine and pour on the vegetable stock. Let the soup simmer for 15 minutes. Take a ladle of the bacon and potato mixture out of the soup and keep it as a deposit.
3. Pour the cream into the soup, season with salt, pepper, marjoram and vinegar and puree everything. Pour the filler back into the soup and reheat. Serve hot!