Recipe for Swede Turnip and Bacon Soup
340g (12oz) swede turnips, diced
1 tablespoons sunflower or arachide oil
140g (5oz) rindless streaky bacon cut in half-inch (1cm) dice
110g (4oz) onions, chopped
140g (5oz) potatoes, diced
Salt and freshly ground pepper
900ml (1½ pint) homemade chicken stock
Cream or creamy milk to taste
Garnish
Fried diced bacon
Tiny croutons
Chopped parsley
Heat the oil in a saucepan. Add the bacon and cook on a gentle heat until crisp and golden. Remove to a plate with a slotted spoon.
Toss the onion, potato and turnip in the bacon fat, season with salt and freshly ground pepper. Cover with a butter wrapper to keep in the steam, and sweat on a gentle heat until soft but not coloured, for about 10 minutes. Add the stock, bring to the boil and simmer until the vegetables are fully cooked. Liquidise, taste, add a little cream or creamy milk and some extra seasoning if necessary. Serve with a mixture of crispy bacon, tiny croutons and chopped parsley.
