Potato soup with bacon skewers

AUTHOR
Jennie Fields
DIFFICULTY
easy
RATING
5 1

Ingredients

Servings: 1
  • 3 medium-sized onions
  • 1 kg Potatoes
  • 1 large carrot
  • 2-3 TABLESPOONS Oil
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 1 TABLESPOON dried marjoram
  • 3-4 Tsp clear soup
  • 2 TABLESPOONS Flour
  • 6-12 discs Breakfast bacon (Bacon)
  • 150 g Whipped cream
  • 6–12 wooden skewers

Directions

  1. 1

    Peel 1 ##onion## and chop finely. ##Peel, wash and chop the potatoes## and ##carrot##

  2. 2

    Heat 1-2 tablespoons of oil in a saucepan. Sauté diced onions in it. Sweat the potatoes briefly. Season with salt, pepper and marjoram. Stir in 1 1/2 l water and stock and bring to the boil. Cover and simmer for about 20 minutes

  3. 3

    Meanwhile peel 2 onions, cut them into rings and turn them in the flour. Put the bacon on skewers in a wavy shape. Fry them in a pan without fat until crispy and take them out. Heat 1 tablespoon of oil in the bacon fat. Fry the onions until golden brown

  4. 4

    Puree the soup with a hand blender. Stir in the cream, season to taste the soup. Serve with onion rings and bacon skewers

Nutrition Facts

KCAL
270 kcal
CARBS
27 g
FATS
15 g
PROTEINS
6 g

Categories & Tags

AppetizerheartyChristmas