Summary
Ingredients
Instructions
- Chop the onion and celery and sauté in the butter. Dust with flour and deglaze with the stock.
- Core the pears, chop them roughly and add them to the broth with the sprig of rosemary. Now simmer for about 20 minutes over medium heat.
- Then remove the rosemary again and use the hand blender to process the soup to an even consistency.
- Now add the cream and briefly bring to the boil. It is seasoned with salt, pepper and nutmeg.
- Let the soup steep, stirring occasionally, while frying the bacon until crispy.
- Pour the soup into the plate and add a slice of crispy bacon for each serving.
- If you want, you can decorate with the pear sections (drizzled with lemon juice will not turn them brown!), The rosemary sprig or a little parsley.
- By the way, it also works great as a lactose-free version!