Sweet carrot soup & Crispy Bacon

The day before, marinate and dry the bacon

1. In a bowl, mix the maple syrup with the smoked paprika and a pinch of fine salt. Add the smoked chest slices and knead to coat them well with the marinade.
2. Leave to marinate in the fridge for 4 hours.
3. Arrange the smoked chest slices on the trays of your dehydrator, placing a sheet of absorbent paper beforehand. Dry them by referring to the repository table below.

On D-Day, prepare the sweet carrot soup and serve with the Crispy Bacon

1. Peel and wash the vegetables. Cut the soft potatoes into cubes, carrots into rings; Finely chop the onion.
2. In a saucepan, brown the onions with olive oil. Melt them 3 min, stirring, then add the sweet potatoes, carrots, teaspoon of salt and pepper. Sprinkle with cinnamon, sugar, stir and let brown for 3 min. Then pour the broth, which must cover the vegetables. Cook, covered, for 15 to 20 min.
3. When the vegetables are melting, stop cooking and mix the soup using a diver mixer. Rectify the seasoning, pour the liquid cream and mix.
4. Divide the soup into hollow plates, sprinkle parmesan shavings, add the slices of Crispy Bacon and serve!

Drying frame

Tip: Decorate your benedict eggs from Crispy Bacon during a brunch or a César salad to raise its taste.

Advice: dried chest slices keep longer in an airtight jar or a vacuum bag.