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