POTATO, PEA AND BACON SOUP
Serves 6
-
2 lb (900 g) new potatoes, peeled, sliced
and rinsed
-
5 slices smoked streaky bacon
-
1 small onion, finely chopped
-
1 tbs flour
-
2 pts (1.1L) vegetable or chicken stock
-
4 oz (110 g) fresh shelled peas
-
salt, pepper
-
Cut the bacon into 1/2-in (1-cm) pieces,
fry over a low heat in a non-stick pan and gradually increase the heat
as the fat runs out. Cook until the bacon pieces are crispy all over,
remove with a slotted spoon and drain on kitchen paper.
-
Cook the onion in the bacon fat until it
turns transparent and then stir in the sifted flour to take up all the
fat. Add a small amount of stock and, when smooth, add the rest of the
stock and the potatoes.
-
Bring to the boil and simmer for 20
minutes. Add the peas and cook for 5 minutes, season carefully.
Serve sprinkled with the chopped bacon.
|