Roasted Leek, Garlic and Bacon Soup
1 Tbsp olive oil
20g butter (I have no idea how much this is...)
2 rashers bacon, chopped
3 leeks, chopped and washed
2 cloves garlic, chopped
1 stalk celery, coarsely chopped
2 zucchini, coarsely chopped
2 bay leaves
6 cups chicken stock (I used turkey broth)
1/3 cup cream
1/4 c. finely chopped parsley
2 rashers bacon, to serve (optional)
1. Preheat the oven to 315*. Heat the oil and butter in a large roasting pan. Add the bacon and stir over medium heat for 1-2 min. Add the leek, garlic, celery, zucchini, and bay leaves and cook, stirring, for 2-3 minutes, without allowing to brown.
2. Transfer the roasting pan to the oven and roast the vegetables and bacon for 40 min., turning a couple of times. Cover with foil is starting to brown. Transfer to a large pan, pour on the stock and bring to a boil. Lower heat and simmer for 30 min. Cool slightly, strain and return the liquid to the pan. Remove the bay leaves.
3. Put the vegetables and bacon in a food processor with a ladleful of the liquid and process until smooth, adding more liquid if necessary. Return the puree to the pan with the liquid and add some pepper, the cream and parsley. Reheat gently.
4. To make the bacon garnish, trim of excess fat and fry until crispy. Drain off grease, then crumble and serve on top of soup.
Serves 4-6. Prep time: 30 min. Total cooking time: 1 hour 30 min.
