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GOLDEN WINTER VEGETABLE AND BACON SOUP




Source of Recipe


the web


List of Ingredients




* 50g butter
* 15ml olive oil
* 2 onions, chopped
* 6 rashers rindless streaky bacon
* 2 carrots, chopped
* 250g celeriac, chopped
* 250g peeled chestnuts, sliced
* 750g pumpkin or butternut squash, peeled, seeded and chopped
* 225g potatoes, scrubbed and chopped
* 1.5L chicken stock,
* Freshly ground salt and black pepper


Recipe



1. Melt the butter and oil in a pan, then fry the onions.
2. Chop two rashers of the bacon, add to the pan and cook for 4 minutes until softened.
3. Add carrot, celeriac and chestnuts and cook for 4 minutes.
4. Add the pumpkin or squash, potatoe and stock; stir well.
5. Bring to the boil the simmer, covered, for about 40 minutes until all the vegetables are soft.
6. Season to taste.
7. Puree two-thirds of the soup in a blender.
8. Return to the pan with the remainder; mix well and heat through.
9. Fry the rest of the bacon until crisp, then break into pieces.
10. Serve the soup in warmed bowls topped with the bacon and pepper.

Serves 8