Potato Soup with Roasted Lamb Fillet

Rinse the beans well under running water, then drain. Soften in 2 1/2 liters of salted water with thyme, bacon, rosemary, bay leaf and peeled garlic for about 11/2 hours in a closed saucepan.

In the meantime, rinse and peel the potatoes and cut into 1 cm cubes. Peel and finely dice the carrots. Rinse and finely chop the parsley.

After 1 hour, remove the bacon from the pot and add the carrots and potatoes. Cool the bacon a little bit and cut it very finely into cubes.

Remove the herb sprigs from the bean soup with a skimmer and discard. Place half of the beans, carrots and potatoes, without liquid, in a large enough bowl. Blend the remaining vegetables and liquid with a chopping stick or in a hand blender, then pass through a fine sieve. Add the remaining vegetables to the soup again. Season the soup with salt and pepper and keep it warm. 5.

Heat the olive oil in a frying pan and fry the bacon cubes in it. Season the lamb fillets with salt, season with pepper and add to the bacon form. Roast at low temperature for about 5 minutes, turning occasionally to the other side. Remove the lamb fillets and cut into thin slices. Drain the bacon and add it to the soup. Divide the soup with the lamb fillets evenly among 4 plates and sprinkle with the chopped parsley.

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