Leek, bacon and rosemary soupby emma walker |
| Preperation time: 10 mins Cooking time: 30 mins Serves: 4 |
| Recipe Ingredients |
| 4 leeks, trimmed and sliced; 8 rashers of smoked back bacon, chopped; 1 1/2 litres of chicken stock; 1 sprig rosemary, needles finely chopped; 200g pasta, such as fusilli |
| Recipe Method |
| Dry fry the leeks and bacon in a large saucepan
for about 5 minutes until the bacon is starting to crisp. Add the
stock, rosemary and season. Bring to the boil and simmer for 5
minutes. Add the pasta and cook for a further 12 minutes until the pasta is tender. |
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chorizo, pasta and bean soup Sweetcorn and bacon chowder Balsamic lamb steaks Honey bacon-wrapped sausages Mushroom and bacon risotto |
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