Project Description


  • 5 strips of bacon, thick cut and diced
  • chopped shallot
  • 1 regular sized potato, peeled and diced (medium)
  • 1 regular sized carrot, shredded
  • 4 black garlic bulbs, chopped
  • 1 stalk celery, chopped
  • 2 tsp. flour
  • 2 tsp. hot sauce
  • 480 ml cups cream
  • 240 ml chicken stock
  • 1 bay leave
  • 5 tsp. of your favourite peppers
  • Salt and black pepper
  • 3 cups cheddar cheese, shredded
  • 1 tsp. thyme


  1. Use medium-high heat to fry bacon until crisp
  2. Place fried bacon onto a plate with paper towels
  3. Add shallots to the pot/pan in which the bacon was fried. Cook while stirring regularly until the shallots have a soft texture
  4. Add the black garlic, carrot, potato and celery. Cook for about 2 minutes
  5. Add the flour, while stirring enough that the vegetables are covered.
  6. Chicken stock whisking with cream and hot sauce – also add the bay leaf.
  7. Set stove heat to medium-high and boil the mixture, after which the heat must be lowered to medium-low. Wait for veggies to soften.
  8. After removing the pan/pot from the heat, add cayenne and let it stand/cool
  9. Now add the cheese and thyme and wait for the cheddar to melt
  10. Stir in the fried bacon and add salt and pepper to taste
  11. Serve immediately.