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Leek & bacon soup

Leek & bacon soup

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A star rating of 4.7 out of 5.17 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

This flavoursome and filling soup will warm you from top to toe, perfect for a rainy weekday night

  • Easily doubled
  • Easily halved
  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal322
low infat11g
saturates4g
carbs42g
sugars4g
fibre4g
protein16g
salt2.53g
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Ingredients

  • 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

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.

  • 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.

Goes well with

Recipe from Good Food magazine, November 2006

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Overall rating

A star rating of 4.7 out of 5.17 ratings
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