It’s been a while since I blogged, days just seemed to fly by and never had time to sit down and write. Winter is here to stay, so I’ve been craving soups lately. To me there’s nothing more comforting than a good bowl of soup, nothing fills better without the feeling of having eaten too much. For Christmas meal we cured joint of ham, which then needed to cooked before being roasted, and as Gordon Ramsey reckomended in “Ultimate Christmas” we cooked it in broth with veggies and spices. After ham was ready we froze the rest broth to use when needed.
And what goes better with ham broth then potatos? A perfect match was done. This is a very simple, yet very satifying soup. Most important is a ratio of veggies to the amount of liquid. What I was looking for was soup that was nice and creamy, smooth but still light.
The base of the soup is made of onion, leek and other root veggies of your choice, add some ginger for extra kick. Potatos are rather delicate in taste, but have full body and give adorable texture to the soup. If there’s enough of them, one can skip so yet popular in other recipes thickening soup with flour and milk. Thanks to using more veggies soup will be more satisfying, and generously filling without heaviness of diary and flour. An extra bite is provided by crunchy bacon topping. Soup can be easily adjusted to the vegetarian taste – just use vegetarian broth and skip the bacon topping, use carmelized onion or potatos bits instead.
It’s a rather quick fix. Rather easy to adjust to seasonal tastes or personal preferences. Just remember the liquid should just cover the veggies, this way soup stays nice and creamy. You are more then welcome to sprinkle some spring onion or other greenery on the top, add some mushrooms, or celery or practically anything that takes your fancy.
Potato – Onion Soup with Crunchy Bacon Topping
1 liter (or 2 pints) of homemade broth of your choice (I used Christmas ham broth with spices), in case soup’s too thick add another 300ml of water
1kg – 1,5kg potatos of your choice, peeled, and cut in small pieces
4 big onions, peeled and sliced
1 leek, washed, sliced
1 turnip, peeled and sliced
2 carrots, peeled and sliced
3cm fresh ginger, peeled and sliced
500g streaky bacon, diced and fried until crispy, drained on the paper towel from excess of fat
In the big pot on some oil fry and cook onions and leek until nice and tender, add ginger, carrots and turnip and cook a bit. Add potatos, broth and let simmer until potatos are nicely cooked. Season up and blitz until nice and smooth. If necessary season up again.
Serve with crispy bacon topping and some sour cream if you fancy.