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
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.
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