An incredibly light, satisfying soup using our award winning smoked Denhay streaky bacon, this makes for a great lunch or light supper all-year-round.
Serves 4 people Prep 5 minutes Cook 30 minutes
Ingredients
2 packets Denhay Smoked Streaky bacon
1 large white onion, finely chopped
2 large cloves garlic, crushed
1 large white potato, skin left on, cut into small cubes
900ml good quality vegetable stock
200g watercress leaves washed and chopped
Fresh black pepper for seasoning
½ pint of semi skimmed milk
Method
Roughly chop the rashers from one packet of Denhay streaky bacon. Then preheat the grill to high.
In a large heavy based pan, fry the chopped bacon, onion and garlic until the bacon fat turns clear. Don’t add any oil to the pan, the fat from the streaky bacon should suffice. Then add the vegetable stock, cubed potato, watercress leaves and freshly ground black pepper (to taste), and allow to simmer gently for 20mins until the potatoes are soft and tender.
Whilst this is cooking, place the rashers of streaky bacon from the other packet of Denhay bacon under the grill and cook until a lovely golden colour and very crispy in texture. Then leave to one side to cool slightly.
Pour the mixture into a blender and blend until you achieve a smooth consistency. Then return to the pan, add the milk, stir through well and allow to gently heat through.
Serve immediately in small bowls using the crisped bacon rashers in place of bread.