Summary

Ingredients

Ingredients for the soup:

• 2 onions)
• 500 g carrot (s)
• 250 g sweet potato (s)
• 2 tablespoon butter
• 750 ml water
• 2 teaspoons vegetable stock, instant
• Salt and pepper, fine and coarse
• 6 tablespoon balsamic vinegar
• 150 g crème fraîche

Ingredients for the bacon chips and the parmesan chips:

• 6 slices bacon
• 2 tablespoon maple syrup
• 200 g parmesan cheese

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Instructions

1. For the soup, peel the onions, carrots and sweet potatoes. Wash the carrots and sweet potatoes, cut everything into large pieces.
2. Heat the butter in a saucepan and sauté the onions until translucent. Briefly sauté the carrots and sweet potatoes. Pour in 750 ml of water and bring to the boil. Stir in the broth. Season with salt and pepper. Cover and simmer for 15-18 minutes.
3. Fry the bacon in a hot pan until crispy. Drizzle with maple syrup and glaze briefly in a hot pan. Drain on kitchen paper.
4. For the parmesan chips, grate the parmesan and shape into small talers on baking paper. Squeeze gently and bake in the oven at 200 ° C for 5 minutes.
5. Puree the vegetables in the broth. Stir in the crème fraîche, except for about 2 tablespoon. Season the soup with salt and pepper.
6. Serve the soup with the bacon broken into pieces, the parmesan chip, balsamic vinegar and the remaining crème fraîche.
7. Steffen prepared this recipe as a starter on Friday, January 22nd, 21 on the show “The Perfect Dinner” - Day 5 from Stuttgart.