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Recipe: Ben’s bacon and sprout soup

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Ben Cunningham is a team leader at Booths Media City and his bacon and sprout soup is a festive warmer in the run up to Christmas.


 

ABOUT

Serves: 2

Prep time: 10 minutes

Cook time: 20 minutes

 

INGREDIENTS

1 bag of Booths prepared sprouts

2 medium potatoes

1 Kallo organic vegetable stock cube

Bacon lardons

1 slice of bread, cubed for frying

Butter for croutons

Pepper for tasting

 

METHOD

  1. Dissolve the stock cube in a litre of water.
  2. Peel and chop the potatoes into small cubes and shred the sprouts.
  3. Place the stock and veg in a pan and bring to the boil, cook on a gentle heat until soft.
  4. Place the butter in a frying pan and gently melt, add the lardons and cubed bread and cook until golden and crispy.
  5. Blend the soup to the desired consistency and add pepper to taste.
  6. Add the lardons and croutons to serve.

 

 

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