A recipe for Bubble and Squeak Soup made with oliveÂ oil, onion, leek, good-quality chicken and bacon.
Bubble and Squeak Soup Recipe
Bubble and squeak is traditionally made with the leftovers from a roast dinner. Inspired by these flavours, Valli Little has used Brussels sprouts, leek, potato and bacon to make this deeply satisfying winter soup.
30g unsalted butter
2 tablespoons olive oil
1 onion, chopped
1 leek, white part only, thinly sliced
2 garlic cloves, chopped
1L (4 cups) good-quality chicken stock
2 potatoes, chopped
300g Brussels sprouts, thinly sliced
1/4 teaspoon ground nutmeg
1/2 cup (125ml) pure (thin) cream, plus extra to serve
6 bacon rashers
Croutons, to serve
- Melt the butter in a large saucepan with 1 tablespoon oil over medium-low heat. Add onion, leek and garlic and cook, stirring, for 4-5 minutes until softened. Add the stock and potato, then increase heat to medium-high. Bring to a simmer, then reduce heat to medium and cook for 15 minutes or until potato is tender. Add the sliced sprouts and cook for a further 5-6 minutes until tender. Season, then add nutmeg. Cool slightly, then in batches, blend until smooth. Return soup to the pan over low heat. Add cream and stir until heated through.
- Meanwhile, heat remaining 1 tablespoon oil in a frypan over medium heat. Add the bacon and cook, turning, for 4-5 minutes until crisp. Drain on paper towel, cool slightly, then roughly chop.
- Divide the soup among 6 serving bowls and drizzle with extra cream. Garnish with bacon, croutons and Brussels sprouts leaves, if desired, then season and serve immediately.