I realize it sounds rather odd to serve vinaigrette in a soup but this crunchy savoury soup topping has just enough acid to lift the taste together with a contrasting crunchy texture taking a simple soup to another level.
1 onion, diced
3 cloves garlic, roughly chopped
2 stalks celery, diced (reserve the leaves)
1 large carrot, diced
50 g butter
1 tsp salt flakes
1 tbsp fresh thyme, chopped
1 kg Laura or Royal Blue potatoes, peeled & diced
1.8 litres vegetable or chicken stock
1 cup sour cream
salt flakes & freshly cracked black pepper
100 g speck or bacon, sliced
½ cup roasted walnuts, roughly chopped
3 spring onions, the green tops finely chopped
1/3 cup inner celery leaves, roughly chopped
4 tbsp white wine vinegar
2 tbsp olive oil
- In a medium sized pot gently fry the onion, garlic, celery and carrot in the butter with the teaspoon of salt flakes until softened.
- Add the thyme, potato and stock and gently simmer for 15 – 20 minutes until the potatoes are soft.
- Using a stick or bench-top blender, puree together with the sour cream until smooth. Season to taste.
- Fry the bacon in a pan until crispy and then roughly chop.
- Combine with the walnuts, spring onion, chopped celery leaves, white wine vinegar and olive oil with a little freshly cracked black pepper.
- Serve the soup garnished with reserved celery leaves and spoonful of the bacon and walnut vinaigrette.