Summary

Ingredients

• 2 medium onion (s)
• 1 kg potato (s)
• 2 Cabanossi
• 20 g bacon
• 150 g cream
• 1 medium clove garlic (s)
• 750 ml vegetable stock
• 100 ml white wine
• 2 leeks
• 2 large carrots
• 0.25 ¼ tuber / n celery
• 1 bay leaf
• 1 handful parsley
• oil
• some rosemary
• some butter
• nutmeg
• salt and pepper
• 1 pinch (s) sugar
• Lemon juice

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Instructions

1. Leave the bacon in a little oil. Cut the onions into small cubes and add them together with a small piece of butter, sauté briefly. Add roughly diced potatoes (1.5 x 1.5 cm), fry lightly. Add diced carrots, diced celery, thinly sliced leek and chopped garlic clove. Sweat briefly. Top up the soup with white wine and broth and add a bay leaf. Let it cook for 15-20 minutes (potatoes must be slightly firm to the bite).
2. Mix or puree the mass. Add the cream. Season with a pinch of sugar, a pinch of nutmeg (salt and pepper to taste) and a little lemon. Add the chopped parsley and rosemary. As an insert, cut the Cabanossi into slices (approx. 1-1.5 cm) and sauté in a little butter.