Creamy carrot & bacon soup recipe

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Perfect for those wintry days, this heart-warming soup from the new book by Sue Heazlewood, Tangleby Everyday Recipes Book Two, is a delicious lunch when served with buttered and grilled ciabatta. Head along to the book’s launch on 21 May at North Canterbury Books.

Ingredients | Serves 4

• 150g bacon, diced
• 1 tbsp cooking oil
• 2 onions, diced
• 1 rib celery, diced
• 1kg carrots, peeled and chopped
• 2 cloves garlic – crushed
• 2 tsp garlic salt
• 1/4 tsp black pepper
• 4 cups chicken stock
• 1/2 cup cream
• 1/2 cup milk

Method

1. Brown the bacon in a large saucepan using a little oil if needed. Set aside.
2. Add the oil to the saucepan and sauté the onion, celery and carrots for 6 to 8 minutes.
3. Stir through the garlic, garlic salt and pepper and cook for 1 minute.
4. Add in the chicken stock and simmer for 20 to 25 minutes or until the carrots are tender.
5. Add the bacon back into the soup. Purée in a blender until smooth.
6. Return the soup to the saucepan and add in the cream and milk.
7. Heat through and serve.