This has been a family fav for years and better still its low carb. I have made this both on the stove and in the slowcooker with great results. (photos coming)
Hope you enjoy this soup as much as we do.
INGREDIENTS:
20 grams of Butter
1 Table sp Olive Oil
2 Bacon Rashes
3 Leeks, cleaned and chopped into chunks
2 Cloves of Garlic
2 Zucchinis chopped into chunks
1 stick of Celery chopped into chunks
Pinch of salt
2 Bay leaves
6 cups of Chicken Bone Broth or Stock
1/3 cup of Cream
TO SERVE:
2 extra Rashes of Bacon
finely chopped parsley
Cream or Sour Cream to serve: optional (not counted in the meal nutrition breakdown)
Pre heat oven to 160 deg C. While oven is heating, place butter and oil in roasting pan and heat. To the pan add bacon, and stir over a medium heat for 2 minutes. Add leeks, zucchini, garlic, celery and bay leaves and cook for a further 2 minutes. Do not brown.
Place the roasting pan into the oven for 40 minutes turning every 15 minutes. (cover with foil if the vegetables start to brown) once baked transfer the to a large saucepan pan or slowcooker. Add stock or bone broth, salt if needed the bring to the boil and then simmer for 30 minutes if using a saucepan or put the lid on the slowcooker and turn on.
Remove the bay leaves and using a stick blender blend until smooth. If you don't have a stick blender drain stock and pour it back into the saucepan and place the bacon and vegetables into a food processor and blend until smooth and pour the mixture back into the saucepan with the stock.
Add cream and pepper and salt. Reheat
While reheating place extra bacon under the grill and cook until crispy and break up into small pieces.
Serve soup garnished with bacon pieces, parsley and optional extra cream.
This soup serves 6
Per Serve
Fat: 15g
Protein: 7g
Carbs: 2g
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