Potato soup with figs

Name: Potato soup with figs
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 Carrot; 750 g Potatoes; 1 Onion; 3 TABLESPOONS Butter; 1 piece(s) (approx. 50 g) streaky smoked bacon; 2 small twigs rosemary; 7-10 Tbsp Salt; 100 g Whipped cream; 7-10 Tbsp Pepper from the mill; 1 TABLESPOON grated horseradish (glass); 4 Figs

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 Carrot
750 g Potatoes
1 Onion
3 TABLESPOONS Butter
1 piece(s) (approx. 50 g) streaky smoked bacon
2 small twigs rosemary
7-10 Tbsp Salt
100 g Whipped cream
7-10 Tbsp Pepper from the mill
1 TABLESPOON grated horseradish (glass)
4 Figs

Directions

1
Peel, wash and dice the carrot and potatoes. Peel and chop the onion. Melt 2 tablespoons of butter. Sauté onion and carrot cubes in it. Add bacon, potatoes and 1 small sprig of rosemary.
2
Deglaze with 1 litre of water, salt a little. Cover and simmer for about 30 minutes. Remove bacon, rosemary and 1/3 of the potato pieces. Add cream. Puree the soup. Add the potato pieces again. Season soup with salt, pepper and horseradish. Clean and halve the figs. Strip remaining rosemary needles from the stalks. Heat 1 tablespoon butter.
3
Add the potato pieces again. Season soup with salt, pepper and horseradish. Clean and halve the figs. Strip remaining rosemary needles from the stalks. Heat 1 tablespoon butter. Fry the figs and rosemary for 1-2 minutes and spread on the soup. Grind pepper over it