Potato and carrot soup with bacon and sunflower seeds

Name: Potato and carrot soup with bacon and sunflower seeds
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 500 g Potatoes; 375 g Carrots; 1 Onion; 2 TABLESPOONS Butter or margarine; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 Bay leaves; 1 l Vegetable broth (instant); 40 g streaky smoked bacon; 2 stem(s) Parsley; 2 TABLESPOONS Sunflower seeds; 200 g Whipped cream

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

500 g Potatoes
375 g Carrots
1 Onion
2 TABLESPOONS Butter or margarine
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 Bay leaves
1 l Vegetable broth (instant)
40 g streaky smoked bacon
2 stem(s) Parsley
2 TABLESPOONS Sunflower seeds
200 g Whipped cream

Directions

1
Peel and wash the potatoes. Clean and peel carrots. Cut both into slices. Peel and finely dice onion. Heat the fat.
2
Fry the prepared ingredients for about 10 minutes. Season with salt, pepper and bay leaf. Deglaze with broth and cook covered for about 15 minutes. In the meantime dice bacon finely. Wash and chop parsley. Leave the bacon crispy, add sunflower seeds and roast briefly. Add parsley. Remove bay leaves from the soup. Remove 1/3 of the vegetables from the stock and set aside. Puree the rest of the vegetables in the stock.
3
Leave the bacon crispy, add sunflower seeds and roast briefly. Add parsley. Remove bay leaves from the soup. Remove 1/3 of the vegetables from the stock and set aside. Puree the rest of the vegetables in the stock. Add the cream and the vegetables that have been set aside, bring to the boil briefly and season to taste with salt and pepper. Arrange the soup on plates and serve sprinkled with the bacon mixture