ingredients

3 medium sweet potatoes
100 g fine bacon
2 tbsp. to c. of garlic pulp
2 tbsp. to c. curved paprika
1 minced onion
2 tbsp. to s. of lemon juice
Salt of Guerande
2 1 tbsp. to s. olive oil

Equipment

1 nonstick plate
1 large saucepan
1 skimmer
1 diver mixer

Steps

Step 1

In advance: preheat the oven to 200 ° C (item 6). Peel, cut the potatoes into pieces, spread on the plate. Add 2 tbsp. of oil, salt of Guérande and ground black pepper, mix. Put in approx. 25 min.

2nd step

At the same time: brown bacon and 1 tbsp. oil over low heat in the pan; when they are crisp, drain. In their place, pour in the pan onion, garlic, paprika, salt, cook 10 min over very low heat without leaving brown. Add 1 liter of water, simmer for 5 minutes. Add the potato, let simmer 5 min.

Step 3

To serve: remove half the vegetables in the skimmer, reserve. Mix the soup in the pan. Put the vegetables in pieces, add the bacon. Add the lemon, check the seasoning.

tips

Variation: replace the lemon with 1 tsp. to s. of sherry DO Reserva vinegar.