Summary

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

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Instructions

1. Peel and dice the shallots. Peel, wash and cut the potatoes into pieces.
2. 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.
3. 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.
4. 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.