Bacon and Beer Soup with Fried Onions

For the bacon and beer soup with fried onions, first cut the onions into fine rings, roll them in flour and fry them in plenty of sunflower oil until crispy. Drain well on kitchen paper and season with a little salt.

For the soup, peel the onion, garlic and potatoes and cut into small cubes.

Cut the Tyrolean Speck PGI pancetta also into fine cubes, put it together with the vegetables in a wide pot and fry until the onions are golden brown. Deglaze with the beer and pour in the soup. Once the potatoes are soft, finely puree the soup and season with salt, pepper and nutmeg.

For the garnish, cut the young onions into fine rings and the potato into small cubes.

Fry the finely diced bacon and potato cubes in a pan until crispy, add the young onion and season with salt and pepper.

Serve the soup in a soup plate, garnish with the potato-bacon roast, the grated cheese and the onion rings. Serve the bacon and beer soup with fried onions.

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