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Bacon and Vegetable Soup     HT   SP  150mins

Serve 4     Hot  Pork  Vegetables  Soups  Gluten Wheat Free  Eggless

Ingredients

A 225g/8 oz piece of Boiling Bacon

350g/12 oz Onions, chopped

25g/1oz Butter

1 Leek, washed and chopped

1 Carrot, chopped

350g/12 oz Potatoes, diced

1/4 Head of White Cabbage

75g/3 oz Haricot Beans

900ml/1-1/2 pt Water

 

Instructions

 

1. Melt the butter in a large saucepan and add the bacon and onions. Fry gently until the onions are transparent. Add the vegetables, beans and water.

 

2. Bring to the boil then cover and simmer for 1 hour, stirring from time to time.

 

3. After this time, season to taste then cook for a further 45 minutes, adding a little more water if necessary.

 

4. Leave to cool and skim the surface. This can now be reheated and served as it is or, if a thicker soup is required, remove half of the bacon and vegetables and 3/4 of the cooking liquor. Place the remaining soup in a food processor and process until smooth.

 

5. Return the puréed soup, bacon, vegetables and remaining liquor to a saucepan and heat through.

 

 

 

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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

 

Related Recipes and Information

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 Hors d'oeuvre Recipes 

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