Leek and Bacon Soup
Published in Soups
Whichever way you serve it, it is a delicious warming soup that is ideal for lunch on a cold miserable winter day.
Ingredients:
- 50 g butter
- 2 onions, diced
- 6 med-large leeks, washed, trimmed and fairly finely diced
- 4 medium potatoes, peeled, diced about 1 cm
- 2 x 450 g tins tomatoes
- salt, to taste
- black pepper, ground, to taste
- 2 tbl oil
- 100 g bacon, chopped
- 1 litre stock
Preparation:
- Sauté the onion in the butter and oil until soft but not browned.
- Add the bacon and cook until sizzling well, then add the leeks and potatoes.
- Cook, stirring, for about 5 minutes, then pour in tomatoes and stock (hot, if possible), and add seasoning, remembering that the bacon is salty.
- Bring to the boil, then simmer, uncovered, until the vegetables are cooked and the potatoes are almost falling apart.
- Serve as is, or, if you prefer, cool slightly, then blitz until smooth. Check the seasong and reheat to serve.
- Blitzing this soup seems to change its flavour completely, but whichever way you serve it, it is a delicious warming soup that is ideal on a cold, miserable winter day.
Serves about 6 – 8.
