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Bacon and Brie Soup    HT  SP French  55mins

Serves 4    Hot Pork  Soups  Starter  Hors d'oeuvre

 

Ingredients

1/2  large Onion, chopped

1 Stick Celery, chopped

75g/3oz Rindless Brie, cubed

100g/4oz Back Bacon Rashers, chopped

25g/1oz Butter

150ml/5fl.oz. Milk

2 tbsp Single Cream

450ml/15fl.oz. Chicken Stock

25g/1oz Plain Flour

1 tbsp Vegetable Oil

Salt and Black Pepper

Instructions

 

1. Melt the butter in a saucepan add the onion and celery and fry gently for 5 minutes until softened. Add the flour and cook for 1-2 minutes.

 

2. Add the stock and bring to the boil and then reduce the heat and simmer for 30 minutes.

 

3. Meanwhile, in another pan fry the bacon in the oil until golden brown. Remove any fat from the bacon and cut it into small pieces.

 

4. After the 30 minutes cooking time, add the milk and cream to the vegetables and stir well. Add the cheese and stir until melted then add the bacon . Simmer for 5 minutes. Serve hot.

 

 

 

 

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Common terms used when making sauces

Blend - To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Coats a spoon – when a substance is rendered thin/thick enough so that when a wooden or metal spoon is inserted into it and taken out, the substance leaves a thin film “coating the spoon”.

Boil - To bring a liquid to boiling temperature and to maintain it throughout the cooking time.

Chop to – To cut into pieces of approximately the same size

 

Tips, Options and Substitutions

Main equipment required to make this recipe

Measuring Jug

Saucepan

Wooden or Plastic Spoon

Chopping knife

Chopping Board

Blender, liquidiser or hand blender

 

Make Ahead

Allow to cool, cover and refrigerate

 

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