Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Soup
Vegan bacon
To serve
How it's done
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Soup
Heat the oil in a pan. Add the shallots, sauté for approx. 2 mins. Add the carrots, celeriac and thyme, cook for approx. 4 mins. Pour in the stock, bring to the boil. Reduce the heat, cover and simmer for approx. 25 mins. until soft. Blend the soup, stir in the coconut milk, heat through and season.
Vegan bacon
Brush both sides of the rice paper with water, place 2 sheets on top of each other. Cut into strips approx. 3 cm wide, place on a baking tray lined with baking paper. In a small bowl, combine the oil with all the other ingredients up to and including the paprika. Brush both sides of the rice paper strips with the mixture, allow to absorb for approx. 5 mins. Brush both sides again with the marinade.
To bake
Approx. 6 mins. in the centre of an oven preheated to 200 °C. Remove from the oven, allow the vegan bacon to cool slightly on the tray.
To serve
Plate up the soup, garnish with the coconut milk and thyme, serve with the bacon.
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