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Leek & bacon soup




Source of Recipe


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List of Ingredients




4 leeks, trimmed and thickly sliced
8 rashers smoked streaky bacon, chopped
1½l hot chicken stock
2 sprigs rosemary, needles finely chopped
200g pasta shapes

Recipe



Heat a large saucepan, then fry the leeks and bacon over a medium heat for 5 mins, until the bacon is crisp and the leeks have started to soften. Pour in the stock and stir in the rosemary with some seasoning. Bring to the boil, then simmer for 5 mins.
Tip in the pasta of your choice and continue to cook for about 10 mins until the pasta is 'al dente'. Serve with warm, toasted ciabatta.

Serves 4

Easily doubled