I love whipping up a quick soup and this one, adapted from a Leon recipe is so delicious and hearty.
It’s a chuck it in and give it a stir kind of soup that takes 20 minutes from fridge to belly.
Recipe is as follows:
Ingredients:
1 packet of diced pancetta
1 1/2 sticks celery
1-2 carrots
1 white onion
1 garlic clove
Heaped teaspoon of dried oregano
2 bay leaves
1 tablespoon of tomato paste
1 tablespoon red wine vinegar
Tin of green lentils
Chicken stock – about 3/4 pint
S+P
Method:
Put a slosh of oil in a saucepan on a high heat
Dice the onions,celery and carrots and bung it in a saucepan with the pancetta as below:
Stir until softened and slightly coloured
Add vinegar,tomato paste, garlic and herbs and stir for a couple more minutes
Add stick slowly- I like my soup quite thick and chunky so add more for a thinner style soup
Turn down heat and bubble for 10 minutes or until the carrots are soft
Note:
If you want a thicker soup take a few ladles out and blend then add back into the soup
Fish out the bay leaves, serve in large bowls with crusty bread and enjoy
Categories: Soups
Dirty Dishes and Cornish Dreams 