Chicory and Bacon Soup

This recipe comes from one of my favourite chefs, Lindsey Bareham. I think the parmesan croutons at the end are the crowning touch to a soup that's flavourful and filling.

• Ready In: 1 hr 5 mins
• 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

1. In a large, heavy-bottomed pot, fry the pancetta or bacon on both sides in just a bit of the oil until crisp.
2. Remove the bacon and lay on paper towel to drain while you make the rest of the soup.
3. Add the onion and garlic to the pot and cook over a low heat until softened, about five minutes.
4. Meanwhile, coarsely slice the chicory, discarding the root ends.
5. Add to the pan together with the butter.
6. Turn the chicory through the butter.
7. Keeping the heat low, cover the pan and cook for about ten minutes until the chicory starts to wilt.
8. 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.
9. Season with a bit of salt and pepper and bring to a boil.
10. Reduce the heat immediately and let simmer for 30 minutes.
11. Meanwhile, trim the crusts from the bread and cut into chunky cubes.
12. Heat the remaining oil in a frying pan.
13. When hot, add the bread cubes, tossing continually until golden all over.
14. Sprinkle with the parmesan, toss again, then tip onto kitchen paper to drain.
15. Serve the soup with a dollop of creme fraiche, a handful of croutons, a crumble of pancetta or bacon and a sprinkling of parsley.