- 30 min
Allergens: Dairy, Nut, Soy, Wheat
Cook the bacon
Slice the bacon and add it to a soup pot. Fry the bacon over medium-high heat until it's crispy, about 10 minutes. Remove from the pot and set aside. Keep half the bacon fat in the pot and discard the rest.
While the bacon is frying, prepare the ingredients
Cube the onion. Peel and cube the potatoes. Chop the garlic and the pecans. Peel and grate the carrot. Slice the green onion.
Start the soup
Add the onion and the garlic to the soup pot and cook for 5 minutes. Stir in the flour and cook it for about a minute. Whisk the milk in slowly until the flour has nicely melted into it and there's no more clumps.
Cook the soup
Add the broth cube(s), 1 cup of water (double for 4 ppl.) and potatoes to the soup pot. Increase the heat to high. When the soup is almost boiling, reduce the heat and cover the pot with the lid slightly ajar. Let the soup simmer for 20 minutes.
Make the salad
In the meantime, in a small pan over medium-high heat, warm the maple syrup, add the pecans and cook, stirring, until the nuts are well covered and crispy, about 4 minutes.
In a bowl, mix in with lettuce, carrots, cider vinegar and 1 Tsp of olive oil (double for 4 ppl.)
Garnish the soup with bacon, sour cream, green onion and cheese.
Serve with salad.