Ingredients
225g (½lb) bacon
2 onions
½ kg (1lb 2oz) potatoes
4 carrots
4 leeks
1 stalk of celery
1 x 15ml tbsp (1tbsp) butter or oil
1-1½ litres (1¼-2½pt) stock
100-200ml (4-7fl oz) double cream
Salt, pepper
3-4 sprigs of parsley
1 sprig of thyme
Celery leaves
Chopped parsley to garnish
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Details
Preparation time: 15 minutes
Cooking time: 30 minutes
Serves: 4
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Method
1. Cut bacon into strips and sauté until golden in a heavy casserole. Remove, and pour off the fat.
2. Clean vegetables and cut into small pieces. Add butter or oil to the casserole and put in the vegetables. Simmer on low heat for a few minutes, add salt and pepper and pour stock over. Make a bouquet garni of leek green, thyme, celery leaves and parsley and place in casserole. Boil vegetables until tender, then remove bouquet garni.
3. Rub vegetables and stock through a fine-meshed sieve or purée in a blender. Bring soup to the boil, stir in warm cream and adjust seasoning. Sprinkle with finely chopped parsley and bacon. Serve soup hot with brown bread.
Unsuitable for the freezer
Farmhouse Soup, Delicious soup dish
Farmhouse Soup. The ingredients for this dish are very delicious even if you change the ingredients little by little. You have a variety of ingredients in your home and you don’t know what to do? How about this soup?
Ingredients
- 225g (½lb) bacon
- 2 onions
- ½ kg (1lb 2oz) potatoes
- 4 carrots
- 4 leeks
- 1 stalk of celery
- 1 x 15ml tbsp (1tbsp) butter or oil
- 1-1½ litres (1¼-2½pt) stock
- 100-200ml (4-7fl oz) double cream
- Salt, pepper
- 3-4 sprigs of parsley
- 1 sprig of thyme
- Celery leaves
- Chopped parsley to garnish
Details
Serves: 4
Preparation time: 15 minutes
Cooking time: 30 minutes
Method
Step 1
Cut bacon into strips and sauté until golden in a heavy casserole.
Remove, and pour off the fat.
Step 2
Clean vegetables and cut into small pieces. Add butter or oil to the casserole and put in the vegetables.
Simmer on low heat for a few minutes, add salt and pepper and pour stock over.
Make a bouquet garni of leek green, thyme, celery leaves and parsley and place in casserole.
Boil vegetables until tender, then remove bouquet garni.
Step 3
Rub vegetables and stock through a fine-meshed sieve or purée in a blender.
Bring soup to the boil, stir in warm cream and adjust seasoning.
Sprinkle with finely chopped parsley and bacon. Serve soup hot with brown bread.
Unsuitable for the freezer
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