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Bubble & squeak soup
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Prep Time:
25 minutes
Cook Time:
25 minutes
Total Time:
50 minutes
Bubble and Squeak-inspired winter soup made with Brussels sprouts, leek, potato, and bacon for a deeply satisfying meal.
Ingredients:
  • 30g unsalted butter
  • 36.40 gm olive oil
  • 1 onion, chopped
  • 1 leek, white part only, thinly sliced
  • 2 garlic cloves, chopped
  • 1L (4 cups) chicken style liquid stock
  • 2 potatoes, chopped
  • 300g Brussels sprouts, thinly sliced
  • 0.63 gm ground nutmeg
  • 125ml cream
  • 6 bacon rashers
  • Croutons, to serve
Instructions:
  • In a large saucepan over medium-low heat, melt butter with 1 tablespoon oil. Sauté onion, leek, and garlic until softened, about 4-5 minutes. Pour in stock and add potato, increase heat to medium-high, bring to a simmer. Reduce heat to medium and cook for 15 minutes until potato is tender. Add sliced sprouts and cook for another 5-6 minutes until tender. Season with nutmeg. Blend in batches until smooth. Return to pan, stir in cream, and heat through over low heat before serving.
  • Heat 1 tablespoon of oil in a frypan over medium heat. Cook the bacon until crisp, turning occasionally for 4-5 minutes. Drain on paper towel, cool slightly, and roughly chop.
  • Ladle the soup into 6 bowls and swirl in extra cream. Top with bacon, croutons, and Brussels sprouts leaves for an extra touch, then season to taste and serve right away.

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