Five-root soup with bacon

28 Jan

Serves 4-6

1 tbsp olive oil
100g Unsmoked streaky bacon or pancetta, cut into small dice
1 Large onion, finely chopped
150g Carrots, cut into small dice
150g Swede, cut into small dice
150g potatoes, peeled and cut into small dice
150g Parsnip, cut into small dice
150g Celeriac, cut into small dice
1 litre chicken stock
Salt and pepper

To serve
Chives, snipped,
100g Mature cheddar cheese, grated

Heat the oil in a large saucepan, add the bacon and cook gently until the fat runs and the bacon starts to turn golden. Add the onion and sweat for 10–15 minutes, until soft and golden. Add all the diced root vegetables, cover the pan and let the whole mixture sweat and soften for 10 minutes or so, stirring occasionally.

Pour in the stock and bring to a simmer. Cover and cook for about 15 minutes, until all the vegetables are tender.

To serve, scatter over a few chives and a sprinkling or cheese

😀

image

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: