Serves: 4 people Difficulty ': Easy Preparation time: 45 minutes Ingredients 3 potatoes 4 carrots 1 leek 1 onion 1 clove garlic 1 cube vegetable 1 slice bacon 1 tablespoon of fresh cream, salt, pepper ------ -------------------- PROCEDURE Peel the potatoes, blunt and scrape the carrots, leek, trimmed and peeled the onion and garlic.
Wash the vegetables and cut into cubes. Transfer the mixture into a saucepan with 1.5 lt. of cold water. Bring to a boil, add nuts and stir. Cover with a lid and simmer on low heat for about 30 minutes, then season with salt and pepper. Cut the bacon into 4 strips. Sauté in a frying pan, until 'become' crispy.
Drain and dab with paper towels. Puree the soup with an immersion blender, add the cream and mix well. Pour the soup into individual bowls or glasses and fill with a slice of bacon. Serve immediately, accompanied with toasted bread or toast. 
Wash the vegetables and cut into cubes. Transfer the mixture into a saucepan with 1.5 lt. of cold water. Bring to a boil, add nuts and stir. Cover with a lid and simmer on low heat for about 30 minutes, then season with salt and pepper. Cut the bacon into 4 strips. Sauté in a frying pan, until 'become' crispy.
Drain and dab with paper towels. Puree the soup with an immersion blender, add the cream and mix well. Pour the soup into individual bowls or glasses and fill with a slice of bacon. Serve immediately, accompanied with toasted bread or toast.
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