Smokey Bacon And Watercress Soup
cooking time
30 minutes
cooking skill
Easy
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.
