Chicory and Bacon Soup
Cook Time: 45 minutes
Prep Time: 20 minutes
Total Time: 1 hour and 5 minutes
Description:
Indulge in the delightful flavors of this chicory and bacon soup, inspired by the culinary genius of Lindsey Bareham. The addition of parmesan croutons elevates this dish to new heights, making it a hearty and satisfying meal perfect for any occasion.
Recipe Category: Pork
Keywords: Potato, Vegetable, Meat, European, Winter, Weeknight, Stove Top, < 4 Hours, Easy
Nutritional Information (Per Serving):
- Calories: 512.3
- Fat Content: 39.2g
- Saturated Fat Content: 17.8g
- Cholesterol Content: 85.9mg
- Sodium Content: 434mg
- Carbohydrate Content: 27.7g
- Fiber Content: 2.5g
- Sugar Content: 5g
- Protein Content: 8.2g
Servings: 4
Ingredients:
| Quantity | Ingredient |
|---|---|
| 6 | Pancetta |
| 3 1/2 | Bacon |
| 1 | Onion |
| 1 | Garlic |
| 3 | Chicory Lettuce |
| 50g | Butter |
| 1/2 | Lemon |
| 150ml | Dry White Wine |
| 1 | Bay Leaf |
| 1 | Potato |
| 600ml | Stock |
| 150g | Creme Fraiche |
| 1 | Parsley |
| 2 | Parmesan Cheese |
Instructions:
-
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.
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Serve the soup with a dollop of creme fraiche, a handful of croutons, a crumble of pancetta or bacon, and a sprinkling of parsley.
This chicory and bacon soup recipe is a true delight for the senses, combining rich flavors with a comforting warmth that’s perfect for those chilly winter nights. Whether you’re cooking for a weeknight dinner or entertaining guests, this dish is sure to impress with its simplicity and depth of flavor. Enjoy the magic of Lindsey Bareham’s culinary expertise in every spoonful!
