Gooseberry Soup

For the spicy gooseberry soup, first dice the onion, garlic and vegetables and sauté in butter. Then deglaze with the clear soup.

Cut the bacon into pieces and add. Simmer for about 1 hour until the bacon is soft. Thicken the soup with cornstarch to taste.

Then add the raisins and simmer on low heat for 3 minutes, then add the gooseberries and steep (do not boil!) for 10 minutes. Season to taste with the spices, then add the whipped cream. At the end, refine with chopped kitchen herbs.

Serve the gooseberry soup hot.

Preparation Tip:

Depending on the acidity of gooseberries must be seasoned with more or less sugar. The gooseberry soup should keep a sweet and sour character! Instead of the pancetta can also be used other smoked meat.

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