Potato boletus soup

Name: Potato boletus soup
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 Parsley root; 1 Carrot; 200 g Celery Tuber; 1 Onion; 150 g lean bacon; 1 Bay leaf; 750 g Potatoes; 10 g dried porcini; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 bunch Chives; 100-150 g Whipped cream

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 Parsley root
1 Carrot
200 g Celery Tuber
1 Onion
150 g lean bacon
1 Bay leaf
750 g Potatoes
10 g dried porcini
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 bunch Chives
100-150 g Whipped cream

Directions

1
Peel, wash and cut the vegetables into small pieces. Peel and cut the onion into eighths. Cook vegetables, onion, bacon and bay leaf in 1 1/2 litre of water for about 30 minutes. In the meantime peel and wash the potatoes and cut them into small pieces.
2
Cut the porcini mushrooms into fine pieces. Add potatoes and porcini to the stock, season with salt and pepper, cook for another 20 minutes. Wash the chives and cut into small rolls. Remove bacon and bay leaf from the stock.
3
Cut the bacon into small cubes and leave it crispy. Puree vegetables in the broth. Refine with cream. Season to taste with salt and pepper. Serve in portions with bacon and chives.