Bubble & squeat soup

INGRIDIENTS

30g unsalted butter

2 tablespoons olive oil

1 onion, chopped

1 leek, white part only, thinly sliced

2 garlic cloves, chopped

1L (4 cups) good-quality chicken stock

2 potatoes, chopped

300g Brussels sprouts, thinly sliced

1/4 teaspoon ground nutmeg

1/2 cup (125ml) pure (thin) cream, plus extra to serve

6 bacon rashers

Croutons, to serve

DIRECTIOINS

Step 1

Melt the butter in a large saucepan with 1 tablespoon oil over medium-low heat. Add onion, leek and garlic and cook, stirring, for 4-5 minutes until softened. Add the stock and potato, then increase heat to medium-high. Bring to a simmer, then reduce heat to medium and cook for 15 minutes or until potato is tender. Add the sliced sprouts and cook for a further 5-6 minutes until tender. Season, then add nutmeg. Cool slightly, then in batches, blend until smooth. Return soup to the pan over low heat. Add cream and stir until heated through.

Step 2

Meanwhile, heat remaining 1 tablespoon oil in a frypan over medium heat. Add the bacon and cook, turning, for 4-5 minutes until crisp. Drain on paper towel, cool slightly, then roughly chop.

Step 3

Divide the soup among 6 serving bowls and drizzle with extra cream. Garnish with bacon, croutons and Brussels sprouts leaves, if desired, then season and serve immediately.

 

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