I’ve been given a big bag of spuds from dad, and just happen to have 3 leeks, a cauli and some bacon languishing in the bottom of my fridge. We eat so much meat in this house, it’s time for soup. SO laments, “But soup isn’t a meal. Even meat soup isn’t a meal”. Unless you wanna cook dinner yourself, soup is your meal. Plus, this thick, dreamy, creamy soup has crunchy croutons and bacon. Croutons cooked in bacon fat! Yum! And a little surprise ingredient. One that no one needs know about. Unless of course that someone has a life threatening allergy to anchovies. On a whim I decided to chuck in 2 anchovies, just because I have them in my fridge. And I never get to put anchovies in anything. I dimly recall a celebrity chef putting anchovies into a dish that looked terribly wrong, but it was a little trick he often used instead of salt. Can’t remember who that was? Anyway, all they add is a deep rich saltiness, it’s a taste that no one at my table picked. It meant less salt was needed to be added, and that’s always a good thing, right?
Anyway, leave it out, or put them in, whatever tickles your fancy. It was a nice meal, and it took little energy as I’m recovering from a chest infection. And Buddy was all like Yuuuuuuuuuuum, as it dripped in big globs off his dear little chin.
- 4 big potatoes, use whatever you have, I used Golden Delight
- half a head of cauliflower
- 3 leeks, white part only
- 1 big onion
- 2 heaped tsps minced garlic
- 1.5 L chicken stock, use veggie if you want it vego
- 2 anchovy fillets
- 300ml cream, you may not need it all depending on how thick you want it
- sourdough bread cut into croutons
- 5 or so rashers bacon
Chop the spuds into medium chunks, cut the cauli into med florets, slice the leeks and onion finely. Add the leeks, onion, garlic and oil to the pot and sweat until the leeks are reduced and all are nicely cooked down. At this point, add the anchovies or not. Cook until the anchovies have disappeared, and melted into the oniony, leeky mush.
Preheat your oven to 180.
Add the potatoes, cauliflower and stock and bring to the boil. Check for seasoning at this point, remembering that there will be bacon later on. Mmmm bacon.
In the meantime, cut the bread into croutons, cut the bacon into bits and add all to a tray with a little oil to get it going and pop into a medium oven to roast til crispy and crunchy. Go out the back and cut some chives.
Cook until all the veggies are soft and the spuds can be squished with your spoon.
Blitz it all, carefully, with a stick blender. Pour in as little or as much cream as you choose, crack in a generous amount of freshly cracked black pepper and bowl up.
Add the croutons, bacon bits and chives and serve, steaming hot to your soup appreciating guests.
Is soup a proper meal? What do you think?