- 400 g potatoes
- 1 onion
- ½ celeriac
- 100 g diced bacon
- 3 tablespoons of butter
- 1 carrot
- 1 l bouillon
- 2 tablespoons chopped parsley
- 1 garlic clove
- 1 tablespoon flour
- salt, white pepper (if possible)
Cut 400 g of potatoes and the celeriac into cubes and 1 carrot into slices. Place everything into a casserole together with 1 l of cold bouillon and let it cook until all the vegetables are soft.
Fry 1 onion and 100 g of bacon pieces in 3 tablespoons of butter.
Add cumin, parsley, marjoram, and pressed garlic to the frying pan. Add 1 table spoon of flour. Cook well. Add this mix to the soup and cook for another 15 minutes or until thickened.
Season to taste with salt and white pepper if you have.
Ideally add a couple of cut cornichons to the soup. This enhances the taste!
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