Mixed Vegetable Soup

Preparation info

    • Difficulty

      Easy

Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About

In summer this soup may be served cold, topped with pieces of very lean bacon that have been cooked in it. Pork rinds may be substituted for the green bacon, and the soup may be enriched by the addition of some freshly grated cheese rinds – Cheddar or Cornish Yarg – just before the end of the cooking time.

Ingredients

  • oz (100 g) butter
  • 2 small onions, chopped

Method

Melt oz (40 g) of the butter in a large saucepan and sweat the onions, leek, bacon and bouquet garni, covered, over a low heat for 15 to 20 minutes, without colouring. Discard the bouquet of herbs