Tuesday, November 9, 2010

Leek, bacon & watercress soup

Based on a recipe in the December 2010 issue of Cycling Plus

Knob of butter
Olive oil
2 large leeks (chopped)
1 potato (diced)
Lots of watercress
500ml chicken stock
Few rashers of bacon
1 pint milk
Crème fraiche
Salt & pepper

Heat oil & butter in a large pan.
Add leeks & bacon and sauté for 5 mins.
Add potato and stock, simmer until potato cooked
Add watercress, half the milk and simmer until watercress wilted
Blend with a hand blender, If too thick then add more milk
Season to taste, serve with a grating of nutmeg, some crème fraiche and crusty bread

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