Smokey Bacon And Watercress Soup
cooking time
30 minutes
cooking skill
Easy
serves
5 people
Ingredients
- 100g (4oz) oak smoked, streaky, back bacon rashers, roughly chopped
- 1 onion, roughly chopped
- 1 clove garlic, squashed
- 1 Large potato (about 225g, 8oz), roughly chopped into small cubes with skin-on
- 900ml (1½pts) vegetable stock
- 2x85g bags watercress, washed and roughly chopped
- Black pepper
- 300ml (½pt) semi skimmed milk
- 8 dry cured pancetta rashers or streaky bacon rashers, for serving
Method
Preparation
Preheat the grill.
1
Place the bacon, onion and garlic in a large pan. Using the melted bacon fat lightly cook. Add the potato, stock, watercress and black pepper. Simmer for 10-15 minutes until the potato is tender.
2
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.
3
Place the pancetta rashers on the grill grid and cook until crispy and golden.
4
Serve the soup with extra ‘dunking’ rashers.