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Categories:Viewed: 2 - Published at: 3 years ago
Ingredients
- 50 g smoked bacon, finely diced
- 2 None onions, peeled and chopped
- 800 g floury potatoes, peeled and diced
- 150 g carrots, peeled and diced
- 1 litre vegetable stock
- 1 tbsp fresh chopped thyme leaves, plus sprgs to garnish
- 150 g creme fraiche
- 20 g butter
- 150 g small brown cap or chanterelle mushrooms, wiped and sliced
Method
- Heat a non-stick saucepan and add the chopped bacon. Cook over a medium heat until browned and crisp. Remove the bacon and set aside on paper towel. Add half the chopped onions to the bacon fat in the pan and saute for 5 mins. Stir in the potatoes and carrots and cook for a further 5 mins, stirring all the time.
- Add the stock and chopped thyme and season with freshly ground black pepper. Cover and simmer for 20-25 mins until the vegetables are tender. Remove the pan from the heat and use a stick blender to puree the soup. Stir in 1/3 cup of the sour cream and reheat gently. Season to taste.
- Heat the butter in a skillet and cook the remaining onions for 5 mins, add the mushrooms and cook until tender and golden. Stir in the bacon pieces to heat through. Season with black pepper.
- Ladle the soup into warmed bowls and top with spoonfuls of the remaining sour cream and the onion, mushroom and bacon mixture. Garnish with thyme and serve immediately.
