If there is a website which I just do without difficulty could be (so next Facebook) then it would chefkoch.de . There I get my tips, inspirations, recipes, and am actually more in almost every visit. Of course there are some point his favorites among the hard-working Rezepteveröffentlichern, people who where you just blindly almost everything would cook.
On Friday it was time again: The "potato - Cappuccino with bacon and Knusperstange" of "bush cook" was already so long on the waiting list and was a perfect fit, as one of the guests had a few problems with the stomach, so should not eat spicy. During the cooking process, I then but now and then modified slightly, so here's my version.
Here are the ingredients:
For the soup:
800 g potatoes (floury)
1 small onion 100 g bacon, chopped
oil (I took canola oil) flavor
400 ml vegetable stock
400 ml milk
200 ml cream
To: salt, pepper (black ground pepper), 2 pinches of nutmeg
For decoration:
parsley, chopped
1 tablespoon sour cream per glass ( Alternatively, whipped cream)
Serve with 2 slices
Oversized puff pastry (frozen)
4 disc / s Speck, Alto Adige
Preparation:
The onions are finely chopped and fried in a large pot with a glassy oil. The potatoes are diced before also, and together with the bacon cubes (you can also chop 100g bacon, I was just too lazy * g *) was added to the onions. Slightly brown.
turn down the heat, give vegetable stock, milk and cream and season to taste with salt and pepper. Lid on and 25 minutes. cook. With a hand blender puree
the soup as finely as possible. Alternatively, of course, the potato masher can be used, but I would dice the bacon but remove before. Season with nutmeg, pepper possibly again. Because of the Bacon careful with extra salt! produce
Meanwhile, the side order
The Maxi-puff leaves into four long strips. Cut along the South Tyrolean Speck (Bacon who shall, should, as it can as it is) and wrap a piece of puff pastry around. Then the puff-bacon-bar in a little twist.
Place on a baking sheet and minutes at 200 ° C top and bottom heat in the oven for about 15 minutes. bake.
serve:
I have taken large glasses, fill them as much as desired, provided with a dollop of sour cream (alternatively, whipped cream) and sprinkle with the herbs. Place on a plate and serve with puff pastry sticks.
Bon appetit!
There:
is the original recipe used as a topping whipped cream (so it looks like a stop Cappu) we found the taste a little "bland." Therefore, the version with the sour cream. Who just for the look, but no further taste like, you can also use milk foam!
The original recipe is still 150 g finely diced bacon, fried and sprinkled over the soup. But we wanted to enjoy the creamy soup and do not chew on something.
The soup can eat great even the next day. But then a little broth or milk (100 ml) kept ready, we had the soup has become a little syrupy.
With this recipe I would like to participate at the same time Heunis Blog Parade! :)
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