2 tbsp (25 g) 1 oz butter
2 tablespoons oil
4 oz (100 g) streaky bacon rashers, rinded and diced
1 lb (450 g) leeks, chopped
5 celery stalks, thinly sliced
350 g (12 oz) carrots, thinly sliced
350 g (12 oz) courgette (zucchini)s, thinly sliced
1 large Spanish onion, chopped
1 garlic clove, crushed
1.75 litres (3 pints) chicken stock
salt and pepper
1 1/2 tablespoons tomato puree (paste)
4 tablespoons chopped parsley
2 tablespoons oil
4 oz (100 g) streaky bacon rashers, rinded and diced
1 lb (450 g) leeks, chopped
5 celery stalks, thinly sliced
350 g (12 oz) carrots, thinly sliced
350 g (12 oz) courgette (zucchini)s, thinly sliced
1 large Spanish onion, chopped
1 garlic clove, crushed
1.75 litres (3 pints) chicken stock
salt and pepper
1 1/2 tablespoons tomato puree (paste)
4 tablespoons chopped parsley
method
1. Melt the butter with the oil in a saucepan.
2. Add the bacon and fry for 3 minutes, then stir in the vegetables and garlic.
3. Cover and cook gently for 20 minutes.
4. Stir in the stock, salt and pepper and bring to the boil. Simmer gently for 2 hours.
5. Just before serving, stir in the tomato puree and parsley.
6. Note: Vegetables may be varied according to what is in season.
2. Add the bacon and fry for 3 minutes, then stir in the vegetables and garlic.
3. Cover and cook gently for 20 minutes.
4. Stir in the stock, salt and pepper and bring to the boil. Simmer gently for 2 hours.
5. Just before serving, stir in the tomato puree and parsley.
6. Note: Vegetables may be varied according to what is in season.
serving amount
serves 6
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