Baked Vegetable Soup with Bacon and Green Butter

Sometimes the secret of a dish lies in the little things. Take a closer look at this soup, it has a very simple set of the most common vegetables: onions, carrots, cauliflower. But a few slices of bacon and butter and parsley make it a masterpiece.

Ingredients

• 1.2 l chicken broth
• 1 medium head of cauliflower
• 3 large carrots
• 1 large onion
• 6 thin slices of bacon
• 6 tbsp. l. olive oil
• 1/4 cup cream
• salt, freshly ground black pepper
• 1 small bunch of parsley
• 125 ml extra virgin olive oil

Directions

1. Prepare green butter. Separate the parsley leaves from the stems; the stems are not needed. Combine 125 ml olive oil and parsley in a blender bowl until smooth. Set aside while the soup is cooking.
2. Preheat oven to 200 ° C. Disassemble the cauliflower into large inflorescences, peel the carrots and cut into "washers" 1 cm thick. Place the vegetables in a bowl and stir with 4 tbsp. l. olive oil, salt and pepper. Place the vegetables on a baking sheet lined with baking paper, place in the oven and bake, stirring occasionally for about 25 minutes, until the vegetables are tender.
3. Place the bacon slices in a thick-bottomed skillet and saute over medium heat until the bacon is lightly browned and crispy, 6-8 minutes. Transfer the bacon to a paper towel, then chop or break into small pieces.
4. Peel and finely chop the onion. Heat the remaining olive oil in a large heavy-bottomed saucepan over medium-high heat. Add the onion and sauté, stirring occasionally, until the onion is clear, 5 minutes. Add baked vegetables and stock, bring to a boil, reduce heat, and simmer for 5 minutes. Remove soup from heat and leave for 10 minutes.
5. Use a hand blender to puree the soup. Season with salt and pepper, add cream and keep warm.
6. Strain the parsley oil through a fine strainer. Pour the soup into bowls, garnish with bacon and top with green butter.