Usuba
Potato soup with bacon and nettle
Delicate potato soup with a puréed base, fresh nettles, and cream. Crispy croutons with smoked bacon add textural contrast and a smoky flavor. The dish combines simplicity of preparation with an exquisite result.
- Total
- 50 min
- Standard serving
- 543.5 g
Ingredients
Total 12
Instructions
- 1
Step 1
Chop the onion and potatoes into cubes. Cut the white bread without crust into cubes. Slice the leek into thin rings. Chop the smoked bacon into small cubes.
- 2
Step 2
In a saucepan with a thick bottom, melt 50 g of butter. Add chopped onion and leek.
- 3
Step 3
Stew the vegetables for 8–10 minutes until they become soft. Add the potatoes and cook for another 5 minutes.
- 4
Step 4
Pour in the chicken broth and bring to a boil. Reduce heat and simmer the soup over low heat for 25 minutes.
- 5
Step 5
While the soup is cooking, place the nettle in a large pot and pour boiling water over it.
- 6
Step 6
Drain the water, squeeze the nettle well.
- 7
Step 7
Pour half of the soup into a blender and blend until smooth.
- 8
Step 8
Pour the puree into a clean saucepan. Add the cream, the remaining half of the soup, blanched nettle, nutmeg, salt and pepper. Bring to a boil.
- 9
Step 9
Heat the remaining butter in a skillet. Add the chopped bacon and bread, fry until golden brown.
- 10
Step 10
Pour the soup into serving bowls. Sprinkle crispy bacon and bread croutons on top.
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