Beet Soup With Vegetable Chips And Bacon - cooking recipe

Ingredients

16 strips bacon
2 lbs beets, peeled, 2/3 cubed, 1/3 thinly sliced
7 tbsp oil
1/2 lb carrots, peeled and thinly sliced
1 None onion, peeled and finely diced
1/2 lb potatoes, peeled and cubed
1 cup white wine
None splash balsamic vinegar

Preparation

Preheat the oven 325\u00b0F. Fry the bacon in a frying pan until crispy, then remove it and set it aside to drain on some paper towels.
For the vegetable chips, place the beet slices on a lined baking sheet, making sure they don't touch. Sprinkle with salt and 2 tbsp oil and bake for 10 mins. Turn off the oven and leave for another 10 mins, followed by 10 more mins with the oven door slightly open. Repeat the process with the carrots.
To make the soup, heat the remaining 3 tbsp of oil in a pan and saute the cubed beet, onions and potatoes for 3 mins, stirring. Add the wine, bring to a boil and simmer for about 3 mins. Add 4 cups of water and simmer for 30 more mins, stirring occasionally. Puree the soup with a food processor, add the vinegar and season to taste. Serve with the vegetable chips and bacon.