Leek & bacon soup
- Good Food team
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Serves 4
Easy
Prep: 5 mins
Cook: 20 mins
A star rating of 4.8 out of 5.19 ratingsRate
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This flavoursome and filling soup will warm you from top to toe, perfect for a rainy weekday night
Easily doubled
Easily halved
Freezable
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Dill & poppy seed soda bread
A star rating of 4.3 out of 5.4 ratings
Ingredients
Nutrition
Units:
MetricUS
-
4 leeks
trimmed and thickly sliced
-
8 rashers smoked streaky bacon
chopped
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1 ½l hot chicken stock
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2 sprigs rosemary
needles finely chopped
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200g pasta
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Nutrition: per serving
-
kcal322
-
fat11g
low
-
saturates4g
-
carbs42g
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sugars4g
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fibre4g
-
protein16g
-
salt2.53g
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Method
-
step 1
Heat a large saucepan, then fry the leeks and bacon over a medium heat for 5 mins, until the bacon is crisp and the leeks have started to soften. Pour in the stock and stir in the rosemary with some seasoning. Bring to the boil, then simmer for 5 mins.
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step 2
Tip in the pasta of your choice and continue to cook for about 10 mins until the pasta is 'al dente'. Serve with warm, toasted ciabatta.
Recipe from Good Food magazine, November 2006
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A star rating of 4.8 out of 5.19 ratings
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