- 150g bacon lardons
- 2 tablesp. rapeseed or olive oil
- 500g leeks, trimmed, washed and sliced
- 1 potato, peeled and chopped
- 1 teasp. thyme leaves, chopped
- Salt and freshly ground black pepper
- 400g can butter beans
- 500ml chicken stock
- 2 teasp. wholegrain mustard
- 200ml milk
- Handful of flat-leaf parsley, chopped
Bacon, Leek and Bean Soup
4 people
30 min
Nutrition per serving
-
kcal329kcal
-
protein18g
-
total fat17g
-
saturates4.7g
-
iron3.6mg
-
carbs24g
Ingredients
Soup
- 150g bacon lardons
- 2 tablesp. rapeseed or olive oil
- 500g leeks, trimmed, washed and sliced
- 1 potato, peeled and chopped
- 1 teasp. thyme leaves, chopped
- Salt and freshly ground black pepper
- 400g can butter beans
- 500ml chicken stock
- 2 teasp. wholegrain mustard
- 200ml milk
- Handful of flat-leaf parsley, chopped
Method
Copy TextTo cook: Heat a tablespoon of oil in a large sauce pan over a low heat, add the bacon and cook for a couple of minutes until crispy. Remove from the pan and set aside. Add a little more oil to the sauce pan then add the leeks, potato and thyme. Season, then cover and cook gently for approximately 8 minutes until the vegetables have softened a little.
Add in the butter beans, stock and two thirds of the bacon. Bring to the boil and simmer for 15-20 minutes. Blend the soup in a food processor or with a stick blender. If you have used a food processor return the soup to the saucepan over a low heat and gradually stir through the milk and mustard. Use a little less milk if you like a thick soup. Taste and season.
To serve: Ladle into soup bowls and sprinkle over the parsley and the reserved bacon.
The Quality Mark & You
Learn moreMethod
Copy TextTo cook: Heat a tablespoon of oil in a large sauce pan over a low heat, add the bacon and cook for a couple of minutes until crispy. Remove from the pan and set aside. Add a little more oil to the sauce pan then add the leeks, potato and thyme. Season, then cover and cook gently for approximately 8 minutes until the vegetables have softened a little.
Add in the butter beans, stock and two thirds of the bacon. Bring to the boil and simmer for 15-20 minutes. Blend the soup in a food processor or with a stick blender. If you have used a food processor return the soup to the saucepan over a low heat and gradually stir through the milk and mustard. Use a little less milk if you like a thick soup. Taste and season.
To serve: Ladle into soup bowls and sprinkle over the parsley and the reserved bacon.
