Chicory and Bacon Soup
- Ready In:
- 1hr 5mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
- 6 slices pancetta or 6 slices bacon (unsmoked)
- 3 1⁄2 tablespoons vegetable oil
- 1 onion, finely chopped
- 1 clove garlic, minced
- 3 heads chicory lettuce
- 50 g butter
- 1⁄2 medium lemon, juiced
- 150 ml dry white wine
- 1 bay leaf
- 1 medium floury potato, peeled,diced and rinsed
- 600 ml chicken stock
- 150 ml creme fraiche
- 1 tablespoon finely chopped parsley
- 2 slices white bread, thick
- 2 tablespoons finely grated parmesan cheese
- salt & freshly ground black pepper
directions
- In a large, heavy-bottomed pot, fry the pancetta or bacon on both sides in just a bit of the oil until crisp.
- Remove the bacon and lay on paper towel to drain while you make the rest of the soup.
- Add the onion and garlic to the pot and cook over a low heat until softened, about five minutes.
- Meanwhile, coarsely slice the chicory, discarding the root ends.
- Add to the pan together with the butter.
- Turn the chicory through the butter.
- Keeping the heat low, cover the pan and cook for about ten minutes until the chicory starts to wilt.
- Stir in the lemon juice and wine, let simmer for a few seconds, then add the potato to the pan, along with the bay leaf and stock.
- Season with a bit of salt and pepper and bring to a boil.
- Reduce the heat immediately and let simmer for 30 minutes.
- Meanwhile, trim the crusts from the bread and cut into chunky cubes.
- Heat the remaining oil in a frying pan.
- When hot, add the bread cubes, tossing continually until golden all over.
- Sprinkle with the parmesan, toss again, then tip onto kitchen paper to drain.
- Serve the soup with a dollop of creme fraiche, a handful of croutons, a crumble of pancetta or bacon and a sprinkling of parsley.
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RECIPE SUBMITTED BY
This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes.
Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;)
Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce.
When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice.
We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing!
When I'm not eating I love to take pictures and travel with my husband.
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