Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 2 shallot (s) or a small onion
- 1 sweet potato (s)
- 400 g potato (s)
- some oil
- 750 ml vegetable stock
- 35 g walnut kernels
- 1 tablespoon sugar
- 100 g bacon
- 1 teaspoon honey
- 100 ml milk or cream
- salt and pepper
- nutmeg
Print Recipe
Pin Recipe Instructions
- Peel and dice the shallots. Peel, wash and cut the potatoes into pieces.
- Heat some oil in a saucepan. Steam the shallots in it until translucent while stirring. Add the potatoes and deglaze with the vegetable stock, bring to the boil and simmer over a low heat for about 20 minutes.
- Caramelize the walnuts, sugar and two tablespoons of water in a small pan until golden brown. Spread on a piece of baking paper and let cool down. Fry the bacon in a pan until crispy, turning occasionally. Briefly stir in the honey and remove from the pan.
- Puree the soup finely. Stir in the milk or cream and season with salt, pepper and nutmeg. Arrange the soup with bacon and caramelized nuts in deep plates.
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