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Potato cream soup with crispy bacon

Potato cream soup with crispy bacon



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Fry the sliced ​​bacon in butter and oil until crispy. Remove to a saucer and add the onion and chopped garlic to the remaining fat. Leave for 1-2 minutes then add the vegetables: diced potatoes, carrots and parsnips. After 4 minutes add 1 liter of hot water, bay leaf, salt, pepper, tarragon, Knnor cube, put the lid on the pot and cook for 20 minutes.

Remove the bay leaf, add half of the crispy bacon and blend the cooked vegetables with a blender.

When serving, in bowls, put soup, a tablespoon of sour cream, 1 tablespoon of crispy bacon and chopped green parsley.


Pea cream soup with mint and crispy bacon

Creamy, with a beautiful and delicious color, this pea cream soup with mint and crispy bacon is perfect to be served at any meal!

Pea cream soup with mint and crispy bacon

Creamy, with a beautiful and delicious color, this pea cream soup with mint and crispy bacon is perfect to be served at any meal!

Ingredients for Pea Cream Soup with Mint and Crispy Bacon

  • 450 g frozen peas
  • 1 large onion
  • 1 Easter root & acircrnac
  • 1 large potato
  • 100 g butter
  • 200 ml sm & acircnt & acircnă for cooking
  • 1 l of water
  • 7-8 mint leaves
  • salt
  • pepper
  • 400 g smoked bacon

Preparation Pea cream soup with mint and crispy bacon

Peel the onion, rinse, chop the scales and lightly fry in melted butter with 2 cloves of grated garlic.
Add the cleaned and sliced ​​pasta root and cut into cubes and diced potatoes.
Mix the ingredients well, add water, and after a few boils, add the frozen peas.
When all the ingredients are well cooked, they are passed through a blender together with cooking cream and mint leaves, then through a sieve.
Season with salt and pepper to taste and simmer for 1-2 minutes.
During the serving, add sm & acircnt & acircna over the cream of pea soup with mint.
It is served with diced bacon and crispy fried, with an addition of sm & acircnt & acircnă and fried ac & acircine, croutons, or various crispy bakery products.


Recipe of the day: Celery cream soup with crispy bacon

Celery cream soup with crispy bacon from: olive oil, onion, celery, apples, vegetable soup, pepper, bacon.

Celery cream soup with crispy bacon

Ingredient:

  • 1 tablespoon olive oil
  • 1 onion, sliced
  • 1 celery, cut into pieces
  • 2 apples, cut into pieces
  • 1 tablespoon vegetable soup
  • 1 teaspoon black pepper
  • 3 slices of bacon

Method of preparation:

Add the oil to a large saucepan and lightly cook the onion until soft, about 5 minutes. Add the celery pieces and mix. Cook for a few minutes.

Add the apple pieces and mix. Add the soup, bring to a boil and simmer for about 30 minutes.

Allow to cool and then process in a blender until smooth. Divide the cream soup into bowls. Chop the bacon and fry in a pan until crispy, garnish the soup and serve.


Cauliflower cream soup with crispy bacon

Cauliflower cream soup with crispy bacon, a very good recipe, simple and quick to prepare. Cauliflower is one of my favorite vegetables, and today I tried a super tasty, nutritious and full of vitamins recipe.

I know there are a lot of people who don't like cream soups, they don't even want to hear about them. I'm at the opposite end, I would eat a bowl of hot cream soup every day. It is only good to eat in cool weather, to warm your belly and soul.

Usually, next to a cream soup I choose freshly made homemade croutons (see my recipe HERE), but to have something crunchy, this time I chose bacon, which I fried on the grill. It went great with the cauliflower cream soup.

You can find the recipe below. I'm cooking!
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INGREDIENTS
1 cauliflower (medium / large)
1 celery root (average)
2 large potatoes
1 onion
2 cloves of garlic
2 tablespoons olive oil
salt pepper
To serve: a few slices of crispy bacon, green onions
. If you are a vegetarian or vegan, you can give up bacon and serve plain or crouton soup

____________________________________
PREPARATION
Put 2 tablespoons of olive oil in a pot and sauté the finely chopped onion for 2-3 minutes on low heat.

Add the finely chopped garlic, potatoes and celery and let it harden together with the onion for another 2 minutes, stirring occasionally. Add enough water to cover the vegetables, season with salt and pepper, then simmer for 10 minutes.

During this time, unwrap the cauliflower in smaller bunches. After 10 minutes of boiling the potatoes and celery, you can also add the cauliflower bunches, adding as much water as needed.

Let everything boil for another 15-20 minutes or until vegetables are soft and cooked.

Meanwhile, place the bacon slices on a grill pan, in the oven or in a pan and let them fry until crispy.
ADVICE! Bacon leaves a lot of fat, so DO NOT add oil when frying it.

After all the vegetables have boiled, mix them with a blender until it becomes a creamy soup, adding water from the pot in which they boiled, until you reach the desired consistency: more creamy or more liquid.

Put the pot on the fire again and let the soup boil for 1-2 minutes. Taste and see if you need more salt and pepper. Optionally you can add 2 tablespoons of Greek yogurt 2% or cream.

Serve the warm cauliflower cream soup, and put crispy bacon and a little chopped green onion on top.


Traian Burcea Galleguillos recipe: cream potato soup with bacon

Step 1: Washing and cleaning the vegetables (potato, leek, celery, parsley, basil) after which the potatoes are cleaned, cut the yellow ones into pieces, the sweet and the purple into thin 2/2 mm stalks. a few threads, considering that they are for decoration and baked beets are cut into cubes of about 5 5 mm or slightly larger.

Step 2: Heat the butter in a saucepan and cook the diced bacon, then add the sliced ​​leeks and sauté over low heat until translucent. After that, add the potatoes in cubes and cover with water so that we exceed about 1.5 cm over the potatoes.

Step 3: Mix the diced red beets with a little water and blend it, and strain the puree and put it in a saucepan.

Step 4: In another saucepan with the tail, put a little salted water to heat and let it boil. At this point, put the parsley and basil bundles and soak them in hot water for about 30 seconds, remove them with a whisk and put them in the bowl where we have ice water and let them cool for 5-7 minutes. After cooling, squeeze the greens very well and put them in the vertical blender together with the oil and mix them with the blender until you get a liquid paste. We put the composition in a sieve with a gauze handkerchief and let it drain in the pan that we boiled the water (cleaned), then we pour it in the plastic container and keep it for decoration.

Step 5: Sweet potato and purple cut straw are passed through flour with hot and sweet sifted paprika. After that, fry them in very hot oil until they become crispy, take them out and let them drain in a bowl covered with a napkin to absorb the extra oil.

Step 6: Meanwhile, put the egg on the fire and boil it softly (2 1/2 min). After boiling, separate it from the egg whites and put the yolk in posh, ready for garnish. We do the same operation for the reduction of beets and herb oil.

Step 7: After boiling the potatoes, taste, season if necessary and add a little sour cream and then blend everything very well, pass through a sieve and get a fine paste, not too thick, thinner if necessary with sour cream or boiled water. to potatoes (if you put more water).

Step 8: Pour into the plate, garnish with herb oil, beet reduction and egg yolk, at the end carefully the potatoes (sweet and purple) are tied in a not too large bundle, about 10 threads with 2-3 threads of chives and place in the middle of the plate.

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Cream Corn Soup With Bacon

1. Cut the onion and grind the garlic. Fry a little in olive oil for 10 minutes or until soft. Add the hot pepper flakes and a pinch of salt, then leave it on the fire for 1 minute.

2. In a pot, put the onions, add the new potatoes and bay leaves. Add the vegetable broth and bring to a boil. Reduce heat and simmer, uncovered, for 20 minutes. When the potatoes are almost ready, add the corn.

3. Meanwhile, cut and fry the bacon until golden brown. Remove on paper to absorb excess fat. Add a handful of corn kernels to the pan and lightly brown.

4. Take the soup off the heat and let it cool a bit, then pass it until smooth. Season to taste, then divide into bowls. Add, in each bowl, crispy bacon, some fried corn kernels, chilli flakes and sour cream.

You have to see it too.


POTATO CREAM SOUP WITH BACON

In two steps and three movements we make an absolutely delicious cream of potato soup! It is a simple, economical and easy to prepare recipe. Those who fast do not use bacon and I guarantee that it is just as tasty.

INGREDIENT:

1.5 kg of potatoes
1 carrot
1/2 small celery (about 100g)
1 parsnip
1 large onion
200 ml liquid cooking cream.
2 eggs
salt
pepper
2 l vegetable soup
2 teaspoons butter
60 -100 g of bacon
1 clove of garlic
chopped green parsley for serving
paprika & # 8211 for serving / optional

Washed and cleaned vegetables will be cut into cubes and boiled in water.

When they are cooked, we pass them with a blender.

Put the cream to boil in the vegetable soup. Add beaten eggs well with sour cream and cook for another 5 minutes.

Heat the bacon in butter, with a clove of garlic, then add it to the potato cream.

Serve hot with chopped green parsley. We can throw a powder of paprika and it will look great. I can only say one word about this cream: wonderful!
Good appetite!


Potato cream soup with leeks, cumin and crispy bacon

Another tasty recipe presented at GUXT. Remember it, because it is delicious, fast and easy to make. The fine and silky soup is seasoned inspired by the spicy cumin aroma, combined with the smoked bacon.


Kitchen: GUXT
Difficulty: Easy
Amount: 4 servings
Preparation time: 15 minutes
Cooking time: 30 minutes

ingredients:
4 medium potatoes, peeled and diced
1 leek, washed well, cleaned and chopped
2 cloves garlic, chopped
2 bay leaves
salt
white pepper
1 & # 8211 1 1/2 liter of vegetable, chicken, or water
150 g butter
2 tablespoons cumin seeds, coarsely ground
1 teaspoon saffron thread (optional)
4 slices of bacon
fresh parsley leaves for serving

Instructions:
Melt 2 tablespoons of butter in a large saucepan, or pot, over medium heat. Reduce the flame a little and add the leeks. Salt, pepper and cook for 4-5 minutes, stirring frequently.

Add garlic, bay leaf and potatoes and mix. Cook the vegetables for 2 minutes. Add the bottom (or water) so that the vegetables are covered, and simmer (cook over very low heat) for 20 minutes, or until the potatoes are very tender. Remove the pan from the heat and let it cool for 2-3 minutes. Drain some of the liquid and set aside. Remove the bay leaves.

Meanwhile, chop the bacon slices and fry without oil, only in the fat that you leave in the pan, until the pieces become crispy. Remove the bacon and leave it on paper towels to drain the fat.

The fat left in the pan is infused with whole cumin seeds and saffron threads. Let the seeds sizzle for 1 minute, or as long as possible before burning. Strain the fat, removing the solids. What remains must have a golden color and the aroma of bacon and cumin.
Instead of saffron you can use turmeric and not saffron, because its aroma will be covered by that of cumin.

Serve hot soup, sprinkled with coarsely ground cumin seeds, sprinkled with infused fat, sprinkled with crispy bacon and garnished with fresh parsley leaves.

Process the potatoes and leeks with a hand blender, directly in the pan, until a homogeneous paste is obtained. Add the rest of the butter and mix. Adjust the consistency of the liquid by adding, if necessary, some of the drained liquid. Taste the soup and season with salt and pepper.


  • 1 large celery
  • 1 medium white onion
  • 2-3 potatoes
  • 350 ml milk
  • 2 tablespoons butter
  • 100 g bacon
  • salt
  • pepper
  • 1 sweet paprika powder
  • greenery, for decoration

Peel, wash, chop the celery, onion and potatoes, then boil them in a saucepan with enough water to cover them, for 30 minutes, over medium heat. Then put them aside in a strainer, keeping 300 ml of the water in which they boiled. In a saucepan, place the vegetables and add the remaining liquid and preheated milk. Season with salt and pepper to taste and let it boil for 2-3 more minutes at the right heat. Add the butter and pass the vegetables with a vertical mixer. Cut the bacon into cubes and brown it in a non-stick pan until crispy. Serve the soup warm and decorate it with bacon, your favorite greens and a sweet paprika powder.