Saturday, December 13, 2008


6 rashers smoked streaky bacon, diced
4 rashers crispy cooked bacon
450 grams carrots, peeled and finely sliced
750 ml ham stock
150 ml white wine
1 teaspoon ground coriander
1 can butter beans, drained
1 small baguettes, cut into slices and toasted
1 large onion, peeled, thinly sliced
salt and pepper
pesto sauce

Dry fry bacon rashers for 2-3 minutes. Then add the onion and carrots to the pan and sauté for 2-3 minutes.

Pour in the stock and wine, sprinkle over the coriander and season with freshly ground black pepper. Then stir in the butter beans.

Simmer for 10-15 minutes until the carrots are soft and then stir in the chopped coriander, check the seasoning and adjust if necessary.

Spoon into warm bowls.

Put a little pesto sauce onto each of the baguette slices and arrange on top of the soup and finish off with a rasher of crispy bacon. Serve immediately.

courtesy of:, pixelhouse GmbH, Felix-Rütten-Strasse 2, 53474 Bad Neuenahr-Ahrweiler, Germany, Tel: 0049-2641-91179-0

1 comment:

Rumela said...

This Bacon, Carrot, Butter bean and Coriander soup will just the best soup,fabulous, my children loved it, i will cook this vegetable soup again and try the easy and quick it will to make? my veggie husband will love it and I'm sure it'll be a big hit with the foodies!!

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