Soups & stews
Bubble and squeak soup with Wensleydale cheese
This inexpensive and comforting soup can be fully blended or kept a bit more rustic – if the latter, just take out a cupful, blend it, then stir it back in to bring the soup together. The smooth version is very good finished with truffle oil instead of cheese.
Ingredients
- 1 tbsp olive oil
- 1 onion, chopped
- 4 smoked streaky bacon rashers, chopped into small pieces
- 500g potatoes, peeled and cut into small dice
- 250g swede, peeled and cut into small dice
- about 1.5 litres chicken stock
- 500g Brussels sprouts, finely sliced
- 25g Wensleydale cheese, grated
- 1 tbsp parsley, chopped
- salt and pepper
Method
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Step 1
Heat the oil in a large pan, add the onion and cook for 5 minutes, until softened. Add the bacon and cook for a further 5 minutes. Add the potatoes and swede and cook over a low heat for 10 minutes.
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Step 2
Pour in enough stock to come about 2cm above the level of the potatoes and simmer for 10 minutes.
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Step 3
Add the Brussels sprouts and cook for 10 minutes more, until the vegetables are tender. Blend in a food processor or liquidiser (for a really smooth finish, pass through a good food mill). Reheat gently, season to taste and serve sprinkled with the cheese and parsley.
