INGREDIENTS

45 g carrots, chopped
45 g celery, chopped
1.5 shallots, finely chopped
450 g potatoes, peeled and chopped
2 tbsp butter
1 sprig thyme
1 sprig marjoram
Salt
Freshly ground black pepper
150 ml dry white wine
200 ml tomato paste
Approx. 2 l vegetable
100 g lean bacon, cut into thin strips
4 dried tomatoes, finely chopped

HOW TO MAKE IT

1. Firstly, lightly sauté the carrots, celery, garlic and the peeled and cubed potatoes in the butter so that they do not take on any color. Add the finely chopped thyme and marjoram leaves, season with salt and pepper and deglaze with the white wine. Put aside a few marjoram leaves for the garnish.
2. Now add the tomato paste, cook for a short time and then add the stock. Bring to the boil and simmer gently over a medium heat for about 20 minutes. Puree to a creamy mixture using a hand blender and season with salt.
3. Fry the bacon strips in a non-stick pan until crispy. Chop the marjoram leaves for the garnish finely. Serve the soup in warmed bowls and garnish with bacon, marjoram leaves and dried tomatoes before enjoying!