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Bacon, Leek and Mushroom Chowder
Ingredients
2 tablespoons oil
1 cup sliced leek, mainly the white
100 g bacon rashers, rind removed, chopped
2 cups sliced mushrooms
2 cups diced peeled potato
2 cups water or vegetable stock
2 cups milk
Preparation
Heat oil in large heavy-based saucepan.
Fry leek, bacon, mushrooms and potato for 5 minutes, stirring regularly
Add water or stock, and heat to boiling
Reduce heat, cover and simmer for 20 to 30 minutes or until potatoes are soft
Stir in milk, reheat but do not boil. Season to taste and serve very hot
Serves 4
Moroccan Lentil Soup With Bacon
Ingredients
160 g red or brown lentils 1 onion, diced
1 carrot, diced
1 L water
1 teaspoon cumin
freshly ground black pepper, to taste
lemon juice, to taste
1 tablespoon olive oil
1 onion, sliced
2 cloves garlic, crushed
2 bacon rashers, rind removed, diced
Preparation
Simmer the lentils, diced onion and carrot in the water until soft, about 1 hour
Puree in a blender or food processor
Return to the pot, add cumin, pepper and lemon juice to taste
Heat the oil in a pan and cook the second onion, garlic and bacon until the onion is browned
Serve the soup piping hot, topped with the onion, garlic and bacon mixture.
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