Creamy Puree Soup with Cracklings
Soups • World
Description
Creamy Puree Soup with Cracklings
Ingredients
- Ground Black Pepper to taste
- Salt to taste
- Marjoram to taste
- Salad Potatoes 25 oz
- Turnips 3 pieces
- Onion 1 head
- Celery salt ½ piece
- Leek 1 piece
- Butter 0 oz
- Bacon 5 oz
- Chicken Broth 0 qt
- Cream 5 fl oz
Step-by-Step Guide
Step 1
Wash, peel, and dice the potatoes, carrots, and celery into small cubes.
Step 2
Peel and chop the onion.
Step 3
Clean the leek, trim the tough tops of the leaves, wash, and slice into thin rings.
Step 4
Heat the butter in a pot and sauté the carrots and celery, stirring. Add the onion and sauté until translucent.
Step 5
Add the potatoes and leek to the pot, then pour in the preheated broth. Cook the vegetables for 45 minutes over medium heat, covered.
Step 6
Cut the bacon into thin strips and fry until crispy without adding fat. Place the cracklings on a paper towel to absorb excess fat.
Step 7
Remove the pot from heat and take out some leek from the soup. Puree the remaining vegetables with an immersion blender directly in the pot. Stir in the cream, season with salt, pepper, and marjoram. Bring the soup back to a boil. Add the leek back into the soup, sprinkle with cracklings and chopped herbs.
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