Name: Spring vegetable soup with bacon dumplings
Yield: Serves 6
Ingredients: 2 medium carrots, peeled and neatly chopped; 1 celery stick, trimmed and neatly chopped; 1 medium courgette, neatly chopped; 1 small leek, trimmed and neatly chopped; freshly ground black pepper; freshly grated Parmesan for serving; 1½ garlic cloves, peeled and chopped; 1 large garlic clove, peeled and chopped; 8 rashers of good unsmoked bacon; olive oil; 2 tablespoons finely chopped onion; 1.5 litres vegetable stock; small bunch of fresh thyme; 2½ tablespoons chopped fresh tarragon; ½ small onion, peeled and chopped; 2½ tablespoons chopped fresh parsley

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Richard Corrigan Cookbook

By Richard Corrigan

Published 1999

About

I am a great lover of soups, and this vegetable soup with bacon dumplings is my all-time favourite — I love the combination of vegetables and bacon, which is so traditional in Ireland. It is a really uncomplicated soup that can be made very quickly and easily. That is the beauty of it. Give me good, wholesome food, rather than trendy dishes any day.

Although you could make the soup with a stock cube, it is so easy to make your own stock, using the vegetable trimmings.