Grilled vegetable and smoked bacon soup
1 small eggplant
1 medium zucchini
½ tbsp dried onion, oregano, fenugreek, lovage, garlic and celery
2-3 dried boletus
10 g butter
75 g smoked bacon
3 tablespoons chopped almonds
1 handful of oat flakes (to thicken the soup)
Cut the zucchini and eggplant into slices and grill on a grill frying pan, lightly brushed with oil. Place the already cooked bacthes in a lidded container to soften a bit. Use the same pan to brown the bacon. Set aside.
Meanwhile, dry roast the chopped almonds (either in the microwave or in a pan on the stove) to release their flavor.
Also, bake the potatoes and carrots (peeled and chopped) at 200°C, just sprinkled with a little oil until well cooked through and golden.
In a deep saucepan, bring 1 liter of water to a boil. Dip in the grilled vegetables (having removed the skin of the eggplant). When boiling resumes again, season with salt, pepper and all the dry spices. Simmer gently, covered, for 5-10 minutes. If you want, you may thicken the soup with a handful of oat flakes (this will make it creamy and thick).
Remove from heat and flavor the butter, oil, roasted bacon and almonds. Then blitz everything with a hand blender until smooth. Serve hot, garnished with some more bacon, chopped almonds or dried onions.