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Vegetable and Garlic Soup

 

 

 

       recipe by Jane

 

 

 

 

This is a soup with an intense flavour and lovely French garlic will soon be coming back into the shops. This quantity serves about 6.

 

1 tablespoon olive oil

225g rindless streaky bacon, chopped

450g each of carrots & potatoes, peeled & finely chopped

2 large onions, finely chopped

250g swede, peeled & finely chopped

2 courgettes, chopped

6 garlic cloves, peeled & chopped

1.3 litres chicken or vegetable stock

1 sprig of thyme

2 bay leaves

2 large tomatoes, coarsely chopped

1 can flageolet beans, drained & rinsed

salt & pepper

garlic croutons

grated parmesan or cheddar

 

  1. In a large saucepan, heat the oil and sauté the bacon until golden. Add the fresh vegetables, including the garlic, and cook for a few minutes until they start to colour.

  2. Pour in the stock, season to taste and add the herbs. When reached boiling, cover and simmer very gently for 1 hour.

  3. Add the tomatoes and beans, bring to and when simmering, cook for a further 15 minutes.

  4. Remove the bay & thyme. Serve hot with the garlic croutons covered in cheese.