This delicious soup makes a great starter for summer dinner parties, or serve for lunch with warm crusty rolls.
Serves 5
Cooking Time 30 mins
What You’ll Need:
- 100g (4oz) Oak smoked, streaky, back bacon rashers, roughly chopped
- 1 Onion, roughly chopped
- 1 Clove garlic, squashed
- 1 Large potato (about 225g, 8oz), roughly chopped into small cubes with skin-on
- 900ml (1½pts) Vegetable stock
- 2 x 85g Bags watercress, washed and roughly chopped
- Black pepper
- 300ml (½pt) Semi skimmed milk
- 8 Dry cured pancetta rashers or streaky bacon rashers, for serving
What To Do:
- Place the bacon, onion and garlic in a large pan. Using the melted bacon fat lightly cook. Add the potato, stock, watercress and black pepper. Simmer for 10-15 minutes until the potato is tender.
- Place the soup in a food processor or use a hand blender and whizz until smooth. Replace in the pan, add the milk and heat through.
- Preheat the grill. Place the pancetta rashers on the grill grid and cook until crispy and golden.
- Serve the soup with extra ‘dunking’ rashers.
Recipe from Lovepork.co.uk.