Brunch / Irish / Lunch / Random Post Recipe / Soup / Starters

Bubble and Squeak Soup with Bacon Crouton

Soup!!! It’s the filling winter warmer of my choice.
(I sang that in my head, that’s how passionate I am about soup!)

As an Irish woman, I love my spuds, and when it comes to soup a thick creamy potato soup is hard beat!

This soup is really filling, cheap to produce and full of vitamins to help ward off winter bugs (I should have really made this last week to prevent my current splutterathon!)
With soup, batch making is the best way to go as it’s so handy to pop in the freezer for a quick go to lunch when time is scarce.

If you are looking for a more substantial meal I also have a recommendation:
If you serve Boiled Bacon and Cabbage as a meal during the week and have leftovers, simply use some of your frozen reserve soup, heat and add chunk of bacon, potatoes and cabbage.
Serve with fresh brown bread and voila, a balanced dinner that’s full of Irish goodness!

Souper!! (Sigh… I know, I know…!)

Serves 4-6
4 medium-large potatoes (peeled)
1 small leek (chopped)
1 small Carrot (peeled and diced)
1 small Onion (peeled and sliced)
1 stick of Celery (chopped)
½ a head of Cabbage (shredded)
1 clove of Garlic (peeled and crushed)
2 tbsp Butter
600ml Vegetable/Chicken Stock
200ml Cream
1 tbsp chopped Parsley
Pinch Nutmeg
Sea salt and white pepper

Method:
In a large saucepan, heat to medium and add the butter. Add half the cabbage, onion, garlic, leek, celery and carrot and sauté for 6 minutes.
Add the Potatoes and stir well, then add the stock.
In a separate pot, cook the other half of the cabbage.
Reduce the heat to a simmer and cook until the potato is cooked through.
Add the nutmeg, cream, parsley and season and blend well.
Return to heat and add the cooked cabbage, check seasoning.

Bacon Crouton
2 slices of stale bread
2 slices of smoked Bacon
2 tbsp olive oil
1 tbsp chopped Parsley
Pinch of salt and pepper

Method:
Heat oil over a medium heat in a saucepan and add the bacon. Fry for 4 minutes then add the bread.
Fry for a further 3 minutes, until the bacon is well crisped and the bread is beginning to turn golden.
Add the parsley and seasoning and drain excess fat off on kitchen paper.
Sprinkle on top of soup and enjoy!

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