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.