POTAGE OF SWEDE WITH BACON, frugal, vegan option

A LUXURIOUS HEALTHY SOUP FOR THE BUDGET CONSCIOUS

first posted 2015; updated 2023

Jewel bright Potage of Swede with bacon with hand-held chilli & corn pancakes

photo:  3/11/16

This amber coloured, intensely savoury soup has always prompted deep murmurs of appreciation on cold nights or when the weather is bone-chilling.  

Inexpensive to make, it's thick and lovely with subtle layers of flavour.  It's perfect for a gathering, served in small cups, or as a substantial lunch with flaky cheese biscuits, cheese bread or croutons. 

There is some chopping involved but much of the prep involves waiting for the vegetables to sweat into a sweet carmellised mass.  Good stock and a blitz with a stick blender guarantees compliments.

This recipe, sourced so long ago that I've forgotten where it came from, is a favourite meal though more often than not, the vegetarian version is produced in the 67 kitchen.  It can also be thinned with stock or water. 

Note: The secret of luxurious soups is sweating the vegetables for at least 20 minutes.  (See below)

Cost: £2.75 (less for veggie versions in Tips below) (10/23)
Serves: 4-6

 Ingred:
2-3 rashers back bacon, fat removed, or turkey bacon (with as few e-numbers as possible) in 1 cm/ 1/2 inch slices (veggies omit)
1-2 oz/25-50 gm dairy or plant butter or olive oil or mixture of the two

1 med yellow onion, diced OR equiv fodmap friendly green of spring onions, finely sliced

1 1/4 lb/1/2 k peeled, swede in med dice (ie one largeish)
1 stick peeled, cleaned celery, sliced 
1 medium potato and 1 med carrot chopped 

2 pts/1 litre stock or water
1 tbsp chopped fresh parsley or 1 tsp dried
cracked black pepper

Method:

1. Soften onion and bacon in the fat over med-high heat; if you like chunky bits of bacon in the soup, remove and set aside for garnish
2. Add vegetables and coat in the oil  
3. Reduce heat to low, partially cover with a lid and sweat (ie cook slowly) 20 mins, stirring frequently to prevent burnt bits 
4. Pour in stock; season with pepper and if not using bacon, salt lightly.  Bring to a boil
5. Simmer a further 15 minutes with lid removed. Take off the heat and check seasoning 
6. Liquidise to a thick puree(67 prefers a stick blender; bowl blenders, fill half full) 
7. Garnish with parsley/chives (opt) and, if you have them, reserved bacon bits
8. Serve with low-cal home-made croutons  or, if you are not cholesterol-challenged, flaky cheese biscuits 

Tips for Vegetarian/vegans:  Without bacon, the soup needs something salty, maybe vegetarian bacon bits, a teaspoon or two of tapenade or rinsed, finely diced olives, or sun-blush tomatoes

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These recipes have been developed by B  Lee/ Bright Sun Enterprises.  They may not be reproduced, in any form, without the author's written permission.