Sponge Carving

Summary

Prep Time	1 hr
Total Time	1 hr
Course	Soup
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Thoroughly clean the forest mushrooms and cut into small pieces. Clean the potatoes, celery and beetroot and cut into slices. Put everything together with bay leaves, marjoram, caraway seeds and the stock cubes in about 1.5 liters of water, bring to a boil and simmer the soup until the potatoes are soft but not disintegrated.
Dice the bacon, fry until crispy and add. Prepare a light roux (roux) with butter and flour and stir into the soup. Bring to the boil until the soup is creamy and finally season with salt, pepper, sugar and vinegar. Serve sprinkled with chervil leaves.

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