I know a lot of people think soup making is a bit of a faff but once you get into the habit of making your own stock, they are the most marvellous, filling, healthy and satisfying meals for the whole family. Great for kids who don’t like eating their veg, my 10 year old devours all kinds of soups, unaware that he is eating cabbage, cauliflower or even sprouts.
You don’t have to be too precise on the amounts and I rarely plan to make a specific soup, I tend to use whatever is to hand or what needs eating on a particular day. They are a great way of using up odd bits of meat that would not stretch to a meal on its own, and those odd 2 carrots at the back of the fridge or half a head of broccoli that would otherwise be thrown away can all be thrown in to make a tasty vegetable soup.
Padded out with extra beans or pulses or small pasta such as orzo they are a meal in themselves, very economical and welcome on a cold day. I usually serve mine with big chunks of home made bread.
I had some parsley to finish it off, but unless you have it to hand or growing in the garden, I wouldn’t waste a £1.00 buying a bunch just for the purpose unless you will use it up for something else.
- 4 medium sized potatoes cut into small chunks
- 3 leeks sliced
- 1 stick of celery chopped
- 1 packet of streaky bacon
- 1 litre of stock, preferably ham but chicken will be OK
- 150-200ml double cream
- Salt and pepper
- Chop half of the packet of bacon into small pieces.
- Put a little olive oil into a large saucepan and fry the bacon until just cooked, don't brown it too much.
- Add the leeks and celery and cook gently until softened slightly.
- Add the stock and potatoes.
- Simmer for about 20-30 mins until potatoes are cooked.
- Blitz the soup in a processor or with a hand held blender.
- Return to the pan and season as required.
- Cut the remaining bacon rashers in half and dry fry or grill until cooked.
- Add the cream to the soup and cook until hot. Do not boil.
- When hot transfer to serving bowls and decorate with the cooked bacon.