AUTUMN VEGGIE CHOWDER
The rain is pelting and glancing out of the window, its dark, overcast and gloomy, it does not look like morning – it looks like one should still be snuggled up in bed. The blog that I had prepared to post today seems inappropriate for this weather – it’s being replaced by a soup which I had made last week – and even that title now seems a bit outdated – like it should be changed to winter veggie chowder. My fridge was starting to clutter up with leftover vegetables and I remembered what a fellow blogger had said – just make a soup.
Browsing through some new magazines I came across this recipe for the autumn veggie chowder and the ingredients required were already in my fridge. With winter almost here (or here already) there has been some delicious and exotic soups recipes posted by fellow bloggers recently.
I loved the taste of this soup, creamy and delicious – well worth trying – it’s also quick to prepare.
AUTUMN VEGETABLE CHOWDER
Serves: 6 -8
Cooking time: 30 minutes
250g rind less streaky bacon, chopped
4 leeks, sliced
2 sticks, celery, sliced
1.25 litres chicken stock
500ml each diced carrots, butternut and sweet potato
30ml freshly snipped chives
5ml lemon juice
Fry the bacon in a large saucepan over a low heat. Once cooked, remove half and set aside.
Add the leeks and celery to the saucepan and sauté for two minutes. Add the stock and bring to the boil.
Add the diced vegetables and reduce the heat to a simmer. Cover and simmer for 15 – 20 minutes, until the vegetables are tender.
Remove a third of the vegetables from the saucepan and use a hand blender or food processer to blend until smooth.
Return to the saucepan. Stir in the cream and half of the chives and season to taste with salt, freshly ground black pepper and lemon juice.
Top with the reserved bacon and chives and serve accompanied by some crusty bread.