Iced cream soup with crisp bacon

Iced cream soup with crisp bacon

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Looking for an original entry? Treat yourself with this glazed salad of romaine salad, fresh cheese whipped with herbs, crisp bacon.


For 6 persons :

  • 3 Roman salads Bouquet Premium
  • 1 liter ½ vegetable broth
  • 150 g of fromage frais
  • 5 cl whole cream
  • 6 slices of smoked bacon
  • 1 bunch of chives
  • 2 sprigs of chervil
  • White pepper from the mill


Peel, wash and chop salads.
Bring the broth to a boil. Add the salad. Cook for 5 minutes. Take off heat and let cool.
Pour the broth and salad into a blender. Add half of the cream cheese and mix until obtaining a velvety end. Pour into a salad bowl and refrigerate for at least 1 hour.
Preheat oven th 7 (210 °). Put the rest of fresh cheese in a salad bowl, add the cream and whip until obtaining a mixture having the consistency of a whipped cream. Place in the fridge.
Chop the chives finely. Light up the chervil.
Bake slices of bacon and cook until golden and crisp.
Divide the soup into glasses. Add a spoonful of whipped cheese, sprinkle with chives and pepper. Add the crisp bacon and a nice sprig of chervil. Serve immediately.

Photo: Bouquet® Premium Roman Salad