Summary

Ingredients

• 800 g potato (s), floury
• 1 small onion (s)
• 250 g bacon, South Tyrolean in one piece
• olive oil
• 400 ml vegetable stock
• 400 ml milk
• 200 ml cream
• Salt, (fleur de sel)
• Black pepper from the mill
• 1 pinch (s) nutmeg
• 1 tablespoon parsley, chopped
• 200 g cream
• olive oil
• 0.5 ½ package puff pastry, frozen, gluten-free
• 8 slices bacon, South Tyrolean

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Instructions

1. Peel the onion and chop finely. Peel and dice the potatoes.
2. Cut 100 g of the bacon into 10 even pieces.
3. Steam the onion cubes in olive oil until translucent. Add the potato cubes and the pieces of bacon and toss. Deglaze with the vegetable stock and pour in the milk and cream. Season with salt and pepper. With the lid closed and low heat, cook until soft for about 20 minutes.
4. Remove the pieces of bacon.
5. First chop the potatoes with the potato masher and then briefly puree them very finely with the hand blender. Season to taste with salt, pepper and nutmeg.
6. The soup can be prepared a day in advance. It should be kept in a cool place. It is also advisable to put the pieces of bacon back into the pureed soup, as they still give off flavor. It can also be heated with the bacon.
7. Cut 150 g bacon into very fine cubes and fry briefly. Let cool down.
8. Crispy stick (can of course also be made with normal puff pastry):
9. Thaw the puff pastry, roll out a little. Cut into 8 strips of the same size. Turn this into a spiral and bake at 200 degrees for about 15 minutes.
10. Wrap each stick in a sheet of bacon.
11. Presentation:
12. Whip the cream until stiff.
13. Pour the hot soup into glasses or cups, put a little cream on top. Scatter diced bacon and chopped parsley on top. Drizzle with a little olive oil.
14. Add the crispy stick.