Smokey Bacon And Watercress Soup Smokey Bacon And Watercress Soup

Smokey Bacon And Watercress Soup

Cooking Time

cooking time
30 minutes

Easy Cooking Skill

cooking skill
Easy

Serves

serves
5 people

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

1

Preheat the grill to moderate.

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.

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.

4

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

5

Serve the soup with extra ‘dunking’ rashers.