Smokey Bacon And Watercress Soup

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Cook time: 30 mins

Serves: 5

Cooking Skill: Easy

Ingredients

100g oak smoked, streaky, back bacon rashers, roughly chopped
1 onion, peeled and roughly chopped
1 garlic clove, peeled and chopped
1 large potato (about 225g), roughly chopped (with skin-on)
900ml hot vegetable stock
Black pepper
2x 85g bags watercress, rinsed and roughly chopped
300ml semi skimmed milk
8 dry cured pancetta rashers or streaky bacon rashers, for serving

Method

Step 1

Preheat the grill to moderate.

Step 2

Place the bacon, onion and garlic in a large pan. Using the melted bacon fat, lightly cook. Add the potato, stock, and black pepper. Simmer for 10-15 minutes until the potato is tender. Add the watercress.

Step 3

Place the soup in a food processor or use a hand blender and whizz until smooth. Replace in the pan, add the milk and heat through.

Step 4

Place the pancetta rashers on the grill grid and cook until crispy and golden.

Step 5

Serve the soup with extra ‘dunking’ rashers.

Method

Step 1

Preheat the grill to moderate.

Step 2

Place the bacon, onion and garlic in a large pan. Using the melted bacon fat, lightly cook. Add the potato, stock, and black pepper. Simmer for 10-15 minutes until the potato is tender. Add the watercress.

Step 3

Place the soup in a food processor or use a hand blender and whizz until smooth. Replace in the pan, add the milk and heat through.

Step 4

Place the pancetta rashers on the grill grid and cook until crispy and golden.

Step 5

Serve the soup with extra ‘dunking’ rashers.

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Smokey Bacon and Watercress Soup

Watercress and bacon soup in little white mugs

Ingredients

  • 100g oak smoked, streaky, back bacon rashers, roughly chopped
  • 1 onion, peeled and roughly chopped
  • 1 garlic clove, peeled and chopped
  • 1 large potato (about 225g), roughly chopped (with skin-on)
  • 900ml hot vegetable stock
  • Black pepper
  • 2x 85g bags watercress, rinsed and roughly chopped
  • 300ml semi skimmed milk
  • 8 dry cured pancetta rashers or streaky bacon rashers, for serving












Method

Step 1

Preheat the grill to moderate.

Step 2

Place the bacon, onion and garlic in a large pan. Using the melted bacon fat, lightly cook. Add the potato, stock, and black pepper. Simmer for 10-15 minutes until the potato is tender. Add the watercress.

Step 3

Place the soup in a food processor or use a hand blender and whizz until smooth. Replace in the pan, add the milk and heat through.

Step 4

Place the pancetta rashers on the grill grid and cook until crispy and golden.

Step 5

Serve the soup with extra ‘dunking’ rashers.

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