Carrot and sweet potato soup with bacon chips

Name: Carrot and sweet potato soup with bacon chips
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 Onions; 500 g Carrots; 250 g Sweet potatoes; 2 TABLESPOONS Butter; 2 TEASPOONS Vegetable broth (instant); 7-10 Tbsp salt, pepper (fine and coarse); 60 g redcurrant jelly; 6 TABLESPOONS Balsamic vinegar; 6 Disc/s Bacon; 2 TABLESPOONS Maple syrup; 150 g Fresh cream; 1/2 bunch Chives

AUTHOR
Zackary Austin

DIFFICULTY
very easy

RATING

The colourful starter is served with a cassis cremoso, chive rolls and extremely refined bacon - at the latest now your guests will get a feeling of cosy cosiness

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 Onions
500 g Carrots
250 g Sweet potatoes
2 TABLESPOONS Butter
2 TEASPOONS Vegetable broth (instant)
7-10 Tbsp salt, pepper (fine and coarse)
60 g redcurrant jelly
6 TABLESPOONS Balsamic vinegar
6 Disc/s Bacon
2 TABLESPOONS Maple syrup
150 g Fresh cream
1/2 bunch Chives

Directions

1
Peel onions, carrots and sweet potatoes. Wash the carrots and sweet potatoes, cut everything into large pieces. Heat butter in a pot. Fry the onions in it until transparent. Steam carrots and sweet potatoes briefly. 3⁄4 Add l water and bring to the boil. Stir in stock. Season with salt and pepper. Cover and simmer for 15-18 minutes.
2
In the meantime, reduce the currant jelly and vinegar in a saucepan until syrupy. Fry bacon in a hot pan without fat until crispy. Drizzle with maple syrup and glaze briefly in the hot pan. Drain on kitchen paper.
3
Puree the vegetables in the broth. Stir in the crème fraiche to about 2 tablespoons. Season soup with salt and pepper.
4
Wash the chives, shake dry and cut into fine rolls, then mix with coarse pepper. Serve the soup with the bacon broken into pieces, balsamic syrup, the remaining crème fraîche and the chives.