Bohemian potato soup

Name: Bohemian potato soup
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 700 g floury potatoes; 2 Onions; 100 g Celeriac; 200 g Carrots; 100 g Parsley root; 2 Leek sticks (leek); 1 TABLESPOON Oil; 100 g smoked streaky bacon in cubes; 750 ml Vegetable broth (instant); 1/2 l Milk; 1 Egg Yolk; 150 g ripened cream; 1 collar Parsley

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

700 g floury potatoes
2 Onions
100 g Celeriac
200 g Carrots
100 g Parsley root
2 Leek sticks (leek)
1 TABLESPOON Oil
100 g smoked streaky bacon in cubes
750 ml Vegetable broth (instant)
1/2 l Milk
1 Egg Yolk
150 g ripened cream
1 collar Parsley

Directions

1
Wash, peel and dice the potatoes. Peel and chop the onions. Celery, carrots, parsley root peel, wash and also dice. Clean, wash and cut leek into rings.
2
Heat the oil in a pot. Fry the diced bacon and onion until transparent. Add potato and vegetable cubes and leek rings. Add vegetable stock and cook for about 10 minutes. Put 5 tablespoons of diced vegetables and bacon aside as a garnish.
3
Add the milk to the remaining vegetables, bring to the boil and puree finely with a hand blender. Bring the soup to the boil and remove from the stove. Mix egg yolk and sour cream. Alloy the soup with it. Add vegetable and bacon cubes to the soup.
4
Wash parsley, dab dry and cut into strips. Pour soup into a terrine and sprinkle with the parsley.