Cream Potato Soup with Rosemary Salt and Crispy Bacon
Rosemary chips aren't the only way to enjoy our delicious rosemary salt. Try zest and zing's popular salt with the creamy and rich potato soup.
Cream Potato Soup with Rosemary Salt and Crispy Bacon
Servings: 4
Cooking time:40 minutes
Ingredients:
50g butter 400g white potatoes, peeled and diced 1 medium parsnip 100g white onion diced About 1000 ml home-made chicken stock or vegetable stock Rosemary salt and freshly ground black pepper 1 tbsp single cream 3-4 slices of bacon, cut into strips and fried in a pan Fresh rosemary for garnish
Preparation:
Melt the butter in a heavy pan, add the potatoes, parsnip and onion and toss them in the butter until well coated.
Sprinkle with rosemary salt and black pepper. Stir with a spoon and sweat on a gentle heat for approximately 5min.
Add the stock and cook for about 20 minutes or until the vegetables are soft.
Add the cream and purée the soup in a blender or food processor. Taste and adjust seasoning.
Serve sprinkled with a few sprigs of fresh rosemary and crispy bacon.
