Carrot cream soup with croutons and bacon

Name: Carrot cream soup with croutons and bacon
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 400 g Carrots; 300 g floury potatoes; 1 Onion; 1 TABLESPOON Butter; 3/4 l Vegetable broth; 4 discs (25 g each) Toast; 4 discs Bacon; 2 TABLESPOONS Oil; 1-2 stem(s) Chervil; 50 g + 4 Tsp Fresh cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp ground nutmeg

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

400 g Carrots
300 g floury potatoes
1 Onion
1 TABLESPOON Butter
3/4 l Vegetable broth
4 discs (25 g each) Toast
4 discs Bacon
2 TABLESPOONS Oil
1-2 stem(s) Chervil
50 g + 4 Tsp Fresh cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp ground nutmeg

Directions

1
Peel carrots. Peel and wash the potatoes. Cut both into pieces. Peel onion and chop finely. Melt butter in a pot. Steam onion, carrots and potatoes for about 2 minutes until colourless. Deglaze with broth. Simmer for 10-15 minutes, stirring occasionally.
2
In the meantime, cut the toast into cubes. Heat oil in a pan. Fry the diced toast for 2-3 minutes while turning it over. Take out and drain on kitchen paper. Fry the bacon in the pan until crispy. Wash the chervil, shake dry and chop coarsely except for a few leaves
3
Stir 50 g crème fraîche into the soup. Season to taste with salt, pepper and nutmeg. Puree finely with a chopping stick. Arrange the soup in bowls. Break the bacon into pieces. Add 1 tsp. crème fraîche to each soup and garnish with croutons, bacon and chervil