Onion soup with potatoes and bacon

soups 486 Last Update: Jul 25, 2021 Created: Jul 25, 2021 0 0 0

2 tbsp. l. (30 gr.) Butter 1/2 tsp. ground paprika 1.5 tbsp. 4 slices of bacon, diced white bread, cut into 2 large leek stalks, thinly cut into rings 2 cloves of garlic, chop 4 tbsp. slightly salted chicken stock 2 medium potatoes, peeled and diced Salt and freshly ground pepper 1/2 tbsp. heavy cream 1 1/2 tbsp. frozen peas, do not defrost 1/4 tbsp. chopped fresh parsley

Preheat the oven to 200 ° C. Melt 1 tablespoon of butter in a bowl, add ground paprika and stir. Add bread cubes, stir. Spread the bread on a baking sheet and bake until golden brown, 8 - 10 minutes.
Meanwhile, fry the bacon in a large saucepan until crisp, about 8 minutes. Then remove the bacon from the pan and set aside. Add 1 tablespoon butter, leeks and garlic to a saucepan, cover and cook until tender, about 5 minutes.Pour in broth, 2 cups water, add potatoes, 1/4 teaspoon salt and pepper, cover and bring to a boil, then reduce tempera and cook until potatoes are soft, about 10 minutes.
Transfer half of the cooked vegetables to a blender and chop, uncovered, until puree, then pour back into the saucepan. Add cream and bring to a boil, add peas and cook for about 3 minutes, season with salt and pepper. Divide the onion soup into portions, sprinkle with croutons, bacon and parsley.

Onion soup with potatoes and bacon

2 tbsp. l. (30 gr.) Butter 1/2 tsp. ground paprika 1.5 tbsp. 4 slices of bacon, diced white bread, cut into 2 large leek stalks, thinly cut into rings 2 cloves of garlic, chop 4 tbsp. slightly salted chicken stock 2 medium potatoes, peeled and diced Salt and freshly ground pepper 1/2 tbsp. heavy cream 1 1/2 tbsp. frozen peas, do not defrost 1/4 tbsp. chopped fresh parsley

Preheat the oven to 200 ° C. Melt 1 tablespoon of butter in a bowl, add ground paprika and stir. Add bread cubes, stir. Spread the bread on a baking sheet and bake until golden brown, 8 - 10 minutes.
Meanwhile, fry the bacon in a large saucepan until crisp, about 8 minutes. Then remove the bacon from the pan and set aside. Add 1 tablespoon butter, leeks and garlic to a saucepan, cover and cook until tender, about 5 minutes.Pour in broth, 2 cups water, add potatoes, 1/4 teaspoon salt and pepper, cover and bring to a boil, then reduce tempera and cook until potatoes are soft, about 10 minutes.
Transfer half of the cooked vegetables to a blender and chop, uncovered, until puree, then pour back into the saucepan. Add cream and bring to a boil, add peas and cook for about 3 minutes, season with salt and pepper. Divide the onion soup into portions, sprinkle with croutons, bacon and parsley.