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
grated parmesan or cheddar
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.
Pour in the stock, season to taste and add the herbs. When reached boiling, cover and simmer very gently for 1 hour.
Add the tomatoes and beans, bring to and when simmering, cook for a further 15 minutes.
Remove the bay & thyme. Serve hot with the garlic croutons covered in cheese.