Blitz carrot soup with bacon and croutons
DIFFICULTY
very easy
very easy
RATING
COOK TIME
30 mins
30 mins
TOTAL TIME
30 mins
30 mins
Ingredients
Servings:
4
- 400 g Carrots
- 300 g Potatoes
- 1 Onion
- 2 TABLESPOONS Oil
- 1 TABLESPOON Vegetable broth (instant)
- 3 discs Toast
- 4 discs Bacon
- 2 TABLESPOONS Butter
- 50 g Fresh cream
- 7-10 Tbsp salt, pepper, sugar
Directions
- 1
Peel and wash the carrots and potatoes and cut them into pieces. Peel and chop the onion. Fry everything in hot oil and add 3⁄4 l water and broth. Bring to the boil and simmer for about 15 minutes.
- 2
Dice the toast. Fry bacon in hot butter until crisp, take out. Roast toast in hot fat. Stir the crème fraiche into the soup, puree. Season with salt, pepper and sugar. Serve with bacon and croutons.
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