All Simple Vegetable Recipes

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

  1. 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.

  2. 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.

  3. 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.

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