Potato and garlic soup with croutons and bacon crisps
Ingredients (4 servings):
- onions - 2
- garlic - 2 bulbs
- potatoes - 5
- vegetable or poultry bouillon - 1,5 l
- 3 tablespoons of oil
- 1 tablespoon of butter
- 18% fat sour cream - 60 ml
- nutmeg - 1/2 teaspoon
- salt and pepper as required
- several slices of baguette or white bread
- smoked bacon - 4 slices
- parsley
Peel and slice the onion. Peel and slice the garlic. Peel and dice the potatoes.
Heat the oil and butter in a thick bottomed pot. Throw the onion into it and fry until it glazes - approx. 5 minutes. Add the garlic and fry for a further 2 minutes, over a medium heat, being careful not to burn. Add the potatoes and fry for one more minute.
Pour in the bouillon, bring the soup to the boil, then simmer for 15 minutes until the potatoes are tender.
Blend the soup until creamy. Add the sour cream, stir. Season with nutmeg and, if desired, salt and pepper.
Preheat the oven to 200 degrees C. Place the bacon slices on baking paper. Dice the bread or baguette, drizzle with 2 tablespoons of oil, place on a baking tray next to the bacon and put it in the oven. Bake for 10 minutes until the bacon and croutons are crisp.
Pour the finished cream into bowls. Garnish with croutons and bacon crisps. Sprinkle with parsley.