Cream of potato soup with bacon and miso paste
Potatoes are a vegetable that can be used to make just about anything. This time, our chef prepared a delicious potato cream using creamy Kara milk, miso paste, and garlic paste.
Number of servings
4
Sharpness level
LIGHTLY SPICY
Preparation time
25 min
Difficulty level
EASY
INGREDIENTS
- 2 sachets House of Asia Miso Paste
- 400 ml Coconut milk 5-7% House of Asia
- 2 tsp House of Asia Garlic Pastes or 4 chopped garlic cloves
- 500 g peeled and diced potatoes
- 3 onions, cut into strips
- 100 g white part of leek, sliced
- 100 g diced celery
- 1,5 liter of vegetable broth
- 100 g smoked bacon, diced
- 100 g butter
- 50 g finely chopped chives
- Salt, pepper to taste
A METHOD OF PREPARING
- Melt the butter in a pot, add the garlic paste, fry the potatoes, 2 onions, leek and celery until golden brown, pour in the broth, cook until the vegetables are soft, add the coconut milk and miso paste at the end, season with salt and pepper, and blend everything until smooth.
- Meanwhile, add the bacon and remaining onion to a cold pan and cook over low heat until the bacon is crispy.
- Pour the finished soup into bowls, sprinkle with bacon, onion and chives.
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