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Bacon and Vegetable Soup     HT   SP  150mins

Serve 4     Hot  Pork  Vegetables  Soups  Gluten Wheat Free  Eggless

Ingredients

A 225g/8 oz piece of Boiling Bacon

350g/12 oz Onions, chopped

25g/1oz Butter

1 Leek, washed and chopped

1 Carrot, chopped

350g/12 oz Potatoes, diced

1/4 Head of White Cabbage

75g/3 oz Haricot Beans

900ml/1-1/2 pt Water

 

Instructions

 

1. Melt the butter in a large saucepan and add the bacon and onions. Fry gently until the onions are transparent. Add the vegetables, beans and water.

 

2. Bring to the boil then cover and simmer for 1 hour, stirring from time to time.

 

3. After this time, season to taste then cook for a further 45 minutes, adding a little more water if necessary.

 

4. Leave to cool and skim the surface. This can now be reheated and served as it is or, if a thicker soup is required, remove half of the bacon and vegetables and 3/4 of the cooking liquor. Place the remaining soup in a food processor and process until smooth.

 

5. Return the puréed soup, bacon, vegetables and remaining liquor to a saucepan and heat through.

 

 

 

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