Beetroot soup with vegetable chips

Name: Beetroot soup with vegetable chips
Cook time: 45 min
Total time: 45 min
Yield: 8
Ingredients: 16 discs Bacon; 1 kg Red prayers; 2 medium-sized carrots; 7 TABLESPOONS Olive oil; 7-10 Tbsp salt, pepper; 200 g Potatoes; 1 Onion; 1/4 l dry white wine; 7-10 Tbsp 1-2 tablespoons balsamic vinegar; baking paper

AUTHOR
Louis Ramirez

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 8

16 discs Bacon
1 kg Red prayers
2 medium-sized carrots
7 TABLESPOONS Olive oil
7-10 Tbsp salt, pepper
200 g Potatoes
1 Onion
1/4 l dry white wine
7-10 Tbsp 1-2 tablespoons balsamic vinegar
baking paper

Directions

1
Fry the bacon in a pan without fat until crispy, take it out and let it drain on kitchen paper. Line two baking trays with baking paper. Preheat the oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see
2
manufacturer). Peel red beets (wear disposable gloves, they stain strongly!). Slice 2 smaller tubers (approx. 300 g) with a plane into fine slices. Peel, wash and slice carrots diagonally into fine slices.
3
Carefully mix the vegetable slices separately by variety with 2 tablespoons of oil and salt each. Distribute on the trays so that the slices do not touch each other.
4
Bake in a hot oven for about 10 minutes. Turn off the oven and leave the chips in the closed oven for about 10 minutes. Open the oven door a crack wide. Let the chips dry for another 10 minutes.
5
For the soup, peel and wash the potatoes. Dice with the rest of the beetroot. Peel and finely dice the onion. Heat 3 tablespoons of oil in a large pot. Stir-fry beetroot, potatoes and onion for about 3 minutes.
6
Deglaze with wine, bring to the boil. 3⁄4 Pour in l water, bring to the boil, cover and simmer for about 30 minutes, stirring occasionally. Puree with a hand blender, mixing in approx. 1⁄4 l of water to the desired consistency.
7
Season to taste with salt, pepper and vinegar. Arrange soup with vegetable chips and bacon.