Creamy Potato Soup With Bacon And Green AsparagusFrom koelewijn 1 year ago
- 2 kg floury potatoes shopping list
- 1 large celeriac (Knob celery) shopping list
- 4 large yellow onions shopping list
- 6 cloves of garlic shopping list
- olive oil shopping list
- Pinch of sugar shopping list
- 3 vegetable stock cubes shopping list
- 1.5 litre of water shopping list
- 1 litre of whole milk (+4% fat) shopping list
- 250 ml whipping cream (+30% fat) shopping list
- Large bush of parsley shopping list
- 10 - 20 thick slices of bacon shopping list
- 250 ml Crème fraîche ( or sour cream ) shopping list
- 2 lemons shopping list
- 1 ciabatta bread shopping list
- 500 gr of green Asparagus* shopping list
- * If green asparagus are not available, steamed broccoli also works really well. shopping list
- Large Sharp Knife shopping list
- Large cutting board shopping list
- Stick blender ( immersion ) shopping list
- 1 very large soup pan shopping list
- asparagus pan (a very wide pan will also work) shopping list
- Oven or grill shopping list
- (Electric) kettle shopping list
- 1 sheet of baking paper shopping list
How to make it
- Start with peeling the potatoes and cut them in roughly same sized chunks. Use the kettle to boil water.
- Add some olive oil to the large soup pan and put on a medium fire. Quickly chop the onions and garlic and add them to the olive oil in the soup pan. Add a pinch of sugar and stir until the onions are golden brown.
- Add the potatoes and the water until the potatoes are almost submerged. Add two of the vegetable stock cubes, turn down the fire and put a lid on the pan. Let the potatoes boil for about 5 minutes.
- In the meantime, remove the skin from the celeriac and cut into large chunks. Add these to the potatoes when they boiled for about 5 minutes and let both boil for an additional 10 minutes.
- This gives you the time to spend some time on the asparagus and the bacon.
- Turn on the oven on and set to 200°C. Place the slices of bacon onto the sheet of baking paper and place on a oven tray. Leave this in the oven for about 10 minutes until they are nice and crispy.
- Cut a bit of the bottom of the asparagus, how much depends on how fresh they are. Usually I cut about one or two centimetre. Once you done that, leave them to soak in cold water. Add enough water to boil the asparagus to the electric kettle and switch this on.
- Now check on the potatoes. They are done when you can easily pierce them with a fork. When they are done, just add the whipping cream and use the stick blender to blend everything into a thick consistency. Add the milk while blending until you reach the consistency you prefer. (semi-thick)
- Take the bacon out of the oven, it should be so crispy that it breaks. Sprinkle some olive oil on the ciabatta and rub this, together with some salt over the top of the bread. Place in the oven on 200°C for about 8 minutes.
- This leaves you time to boil the asparagus. Put the pan on the fire and add the boiling water from the kettle. When you add all the asparagus in one go it will probably take a little while for the water to boil again. Asparagus should normally be left in boiling water for about 4 minutes, if the water doesn't boil right from the start just leave them in for a little while longer. They are done when you can easily pierce the bottom with a fork. In my opinion they are better slightly undercooked then overcooked, so be careful!
- You are almost there.. Now just chop the parsley, slice the lemon into parts and take the crème fraîche out of the fridge. By the time you've done all this the asparagus are probably ready and so is the bread.
- Place everything on the table and let your guests decide how much bacon they crumble, lemon they splash and parsley they add to the soup. I do recommend to start with adding the crème fraîche and to add just one spoon though.
- Tadaa! Delicious soup.
- ( The asparagus are even better when you add a bit of salted butter and dip them in the soup when you eat them. )
The Cookkoelewijn Amsterdam, The Netherlands
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