Smoky Bacon & Leek Soup
To make 4-6 portions.
INGREDIENTS
Carrot - 2 average sized carrots
Onion - 2 average sized onions
Celery - 2/3 stalks of celery
Garlic - 1/2 cloves
Chicken Stock - around 1.5 litre
Leeks - 2 leeks
Potato - 1 large Potato
Smoked Bacon - 300g
White Wine vinegar - 4/5 Tbsp
Butter - 1/2 Tbsp
INSTRUCTIONS
1. To start, fairly finely dice the Onion, Celery and Carrot.
2. Add a Dutch oven to a medium hob, add a splash of Oil, and throw in the Carrot, Celery and Onion.
3. Season and stir, and while the Veg starts to sweat off, dice the Leek around the same size.
4. Once the Celery, Carrot and Onion has started to soften, add the Leek.
5. Add a Tbsp of Butter, then finely dice 2 cloves of Garlic, and our smoked Bacon.
6. Add a saucepan to a medium heat, add a dash of Oil, and pop in the Bacon while you continue to sweat down the Vegetables.
7. Render out the fat from the Bacon, start to get it slightly crispy, then add a splash of white wine vinegar and reduce it to a syrup.
8. Add the Garlic, cook it out for 2 minutes and add a splash of water to deglaze the pan.
9. Once the Vegetables are nice, soft and cooked down by around 2 thirds, add in the Bacon.
10. Dice the Potato around the same size as the other Veg, and add this to the Dutch oven.
11. Give everything a good stir, and pour over the stock*
*enough to cover everything, this can be adjusted