&w=1680&h=750&scale=both&ak=6826258c&hm=13c7edb0)
Try this Kartoffelsuppe med bacon recipe, or contribute your own.
- Carbohydrate 0.2637025 g
- Cholesterol 25.5 mg
- Fat 16.890815 g
- Fiber 0.006625 g
- Protein 4.3527375 g
- Saturated Fat 5.62262 g
- Serving Size 1 1 Serving (38g)
- Sodium 312.386 mg
- Sugar 0.2570775 g
- Trans Fat 1.862285 g
- Calories 172 calories
Step-by-step
- Kartoflerne skrææes og skære i mindre stykker, porrerne renses og snittes fint.
- Damp kartoffelstykker og porrer i smør i ca. 6 – 8 minutter.
- Tilsæt bouillon og laurbærblad og lad kartoflerne koge i ca. 25 minutter.
- Suppen blendes og sigtes, kommes i en gryde og koger op. Tilsæt fløde. Smag til med hvidløg, salt og peber.
- Bacon i tern eller skiver ristes i ovnen ved 210 grader til det er sprødt. Lægges herefter på fedtsugende papir til det er afkølet.
- Server suppen i varme suppeskåle og drys purløg og bacon på toppen.
- Server med brødcroutons eller brød.
Unlike clear broths that rely on rapid boiling for extraction, potato-based soups require gentle simmering to break down starches without scorching the dairy solids. Starchy potatoes like Russets or similar high-solid varieties yield a smoother texture when blended compared to waxy cultivars, which retain firmness and turn gluey under mechanical blade action. Slicing the leeks thinly ensures they sweat down evenly in the butter during the initial six to eight minute softening phase.
Freezing and Reheating Behavior
Dairy emulsions frequently separate upon thawing, meaning heavy cream should ideally be stirred into the soup after the freezing and reheating cycle rather than before. Storing the blended potato and leek base without the cream maintains structural integrity for up to three months at -18 degrees Celsius. Reheat the thawed base gently over medium-low heat, whisking continuously to reincorporate any settled starches before introducing the dairy and adjusting seasoning with white pepper and garlic.
Accompaniments and Texture Contrast
Crisp elements provide necessary textural counterweights to velvety pureed soups. Baking the diced bacon at 210 degrees Celsius renders the fat evenly while preventing the burnt edges often caused by pan-frying. Serving the finished bowls alongside crusty bread or croutons introduces structural contrast that absorbs the rich liquid.
