Leek & bacon soup
- Preparation and cooking time
- Serves 4
- 4 leeks , trimmed and thickly sliced
- 8 rashers smoked streaky bacon , chopped
- 1 ½l hot chicken stock
- 2 sprigs rosemary , needles finely chopped
- 200g pasta shapes
- 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.
- 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.