Herb soup with ham chips

Name: Herb soup with ham chips
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 500 g Potatoes; 1 Garlic clove; 1 Onion; 1 TABLESPOON Butter or margarine; 50 ml White wine; 500 ml Vegetable broth; 100 g Whipped cream; 6-7 Stem(s) Mint; 6-7 Stem(s) Lemon balm; 6 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp ground nutmeg; 100 g frozen peas; 4 discs Bacon

AUTHOR
Valentine Lee

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

500 g Potatoes
1 Garlic clove
1 Onion
1 TABLESPOON Butter or margarine
50 ml White wine
500 ml Vegetable broth
100 g Whipped cream
6-7 Stem(s) Mint
6-7 Stem(s) Lemon balm
6 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp ground nutmeg
100 g frozen peas
4 discs Bacon

Directions

1
Peel, wash and cut the potatoes into pieces. Peel garlic and onion and chop finely. Melt the fat in a saucepan. Sauté onion and garlic in it while stirring until transparent. Add the potatoes and steam briefly. Deglaze with wine. Let it boil up. Add stock and cream and simmer at low heat for about 15 minutes
2
In the meantime, wash the herbs, shake dry. Finely puree 3/4 of the herbs with 5 tbsp. oil. Season with salt. Puree the soup finely with the cutting stick. Season to taste with salt, pepper and nutmeg. Stir peas into the soup. Let it simmer at low heat for about 5 minutes
3
Brush a coated pan with 1 tablespoon of oil. Fry the breakfast bacon in it at medium heat until crispy. Drain on kitchen paper. Arrange the soup in bowls. Dribble herb oil into the soup with a spoon. Chop the remaining herbs coarsely, except for a few leaves. Sprinkle the soup and garnish with the remaining leaves