Creamy potato and mushroom soup with vegetables tartare and bacon croutons

Creamy potato and mushroom soup with vegetables tartare and bacon croutons

Directions

Firstly cut the vegetables for the tartar in the way that you could use the remains of white vegetable for the soup  preparation.
Soup:
- Potatoes cut into lobule;
- Onions / leeks and celery cut into strips and fried with oil and butter mixture;
- Slice the mushrooms​​ and fry them onions/leeks and celery when they become soft;
- Pour the broth in to the cooked vegetables and stew the until they are soft;
- Blend everything;
- Put the blended mass on the stove and bring it to boil;
- Add the cheese and mix well;
- Diluted broth until desired consistency, bring to the boil.
Tartar sauce:
- Neatly cut the vegetables into small cube;
- Fry until soft;
- Set for taste
Croutons:
- Cut the bacon very thinly;
-Put the baking tray covered with baking paper into the oven in a way that will allow you to but the grille above the baking tray;
-Place the bacon on the grille and put it into the preheated oven above the baking tray so the fat could drip in to the baking tray.

Ingredients

SOUP:

  • Potatoes - 400g
  • Mushrooms - 250g
  • Onion or leek white part - 70g
  • Celery root - 70g
  • Oil - 10g
  • Butter - 10g
  • Broth - 400g
  • Processed cheese - 200g
  • salt

TARTARE:

  • Carrot - 50G
  • Celery root - 50g
  • Courgette or onion / leek - 50g
  • pepper
  • salt
  • Oil - 20g
  • Butter - 20g
  • greenery

Croutons:

  • Bacon - 4 thin slices

 

(4 portions)

From: Lithuania