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How to Make Brussels, Bacon & Butter Bean Soup

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This video shows you how to make a wonderful winter soup using leftover Brussels Sprouts served with a bacon and crouton accompaniment in easy step by step instructions. Although this version has bacon, you can easily adapt the recipe for vegetarians - simply omit the bacon and use vegetable stock. See below for the recipe which serves 2 but which can be easily doubled, tripled tor even quadrupled to make more. Great for a light Boxing Day lunch.

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Serves���� 2-3�� Hot� Vegetables� Pork� Gluten Wheat Free (except Croutons)� Eggless� English� Europe���������

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Ingredients

25g/1 oz Butter

4 Rashers Streaky Bacon, chopped

1 Onion, chopped

2 Garlic Cloves, crushed

200g/7oz Leftover Brussels Sprouts, roughly chopped

1 x 200g/7oz tin Butter Beans, drained

1L/35fl.oz. Chicken or Vegetable Stock

Salt and Black Pepper

For the Accompaniment

Olive Oil for frying

Bread

Bacon

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Instructions

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1. Melt the butter in a large saucepan� add the bacon and onion and saut� gently for a few minutes, stirring from time to time until softened. �For a vegetarian version you can leave out the bacon making sure you use vegetable stock.

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2. Add the garlic and continue to saut� for 1 minute then add the sprouts and� butter beans� and mix well.

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3. Add the stock, bring to the boil, stirring, then reduce the heat, partially cover and simmer for 15 minutes, stirring from time to time.

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4. Meanwhile, cut some bread into 1cm/ � -inch cubes and thinly slice a couple of bacon rashers.

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5. Heat 6mm/� -inch of olive oil in a frying pan until very hot but not smoking, add the bacon and fry for a minute, separating the pieces, then add the cubed bread and fry, turning from time to time, �until golden brown and crisp on all sides. Drain on kitchen paper and set aside until ready to serve the soup.

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6. Once the soup has cooked, �allow to cool slightly then transfer to a liquidiser or food processor and blend until smooth. Alternatively process in the pan with a hand held blender.

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7. Adjust the seasoning and reheat gently stirring constantly. Serve hot.