๐จโ๐ณ Method
-
1
Peel the silver onions.
-
2
Slice the mushrooms.
-
3
Cut the bacon into strips.
-
4
Melt half of the butter and fry the bacon strips.
-
5
Add the silver onions and fry until just tender.
-
6
Add the mushrooms and fry together.
-
7
Clean the leek and cut lengthwise in half, then into half rings.
-
8
Cut the celery into crescents.
-
9
Scrape the carrot and cut into slices.
-
10
Peel the onions and cut into rings.
-
11
Melt the remaining butter in a pan and add the leek, celery, carrot and onions.
-
12
Sweat the vegetables gently without browning.
-
13
Deglaze with the beef stock and Rodenbach beer.
-
14
Season with thyme, bay leaf, pepper and salt.
-
15
Bring to a boil and simmer gently for 20 minutes.
-
16
Blend everything with an immersion blender and strain through a coarse sieve.
-
17
Add the silver onions, bacon and mushrooms.
-
18
Taste and adjust seasoning with pepper and salt.
-
19
Chop the parsley and chives finely and garnish the soup with them.
๐ค Ask the Cooking Assistant about this recipe
Ask a question about this recipe, or request an adjustment (e.g. "make this halal" or "replace flour with a gluten-free alternative").
