Pumpkin
& Bacon Soup
No
Count Recipe
8 oz. (225g) pumpkin diced
2 carrots, diced
1 large turnips, diced
1 bacon shank, trimmed of fat and pre-soaked
2½ pints chicken stock
2 bay leaves
6 peppercorns
1 large onion, sliced
1 tablespoon German mustard
3 oz. (75g) peas, frozen
freshly ground black pepper
Place the bacon in a large pan with stock, bay leaves and peppercorns
Bring to the boil, cover and simmer for one and a quarter hours
Drain the bacon, reserving the stock and Cuthe meat into chunks, discarding the bone
Fry the onion in Fry light until golden
Add the pumpkin, carrots and turnips then cook for 2 minutes
Gradually stir in three quarters of a pint of the reserved stock
Add the bacon and mustard and bring to the boil
Reduce the heat and simmer for 25 minutes, stirring occasionally
Add the peas and season to taste
Cook for 5 minutes.
2 carrots, diced
1 large turnips, diced
1 bacon shank, trimmed of fat and pre-soaked
2½ pints chicken stock
2 bay leaves
6 peppercorns
1 large onion, sliced
1 tablespoon German mustard
3 oz. (75g) peas, frozen
freshly ground black pepper
Place the bacon in a large pan with stock, bay leaves and peppercorns
Bring to the boil, cover and simmer for one and a quarter hours
Drain the bacon, reserving the stock and Cuthe meat into chunks, discarding the bone
Fry the onion in Fry light until golden
Add the pumpkin, carrots and turnips then cook for 2 minutes
Gradually stir in three quarters of a pint of the reserved stock
Add the bacon and mustard and bring to the boil
Reduce the heat and simmer for 25 minutes, stirring occasionally
Add the peas and season to taste
Cook for 5 minutes.
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