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Bacon, Wild Mushroom & Whisky Soup with Caramelised Leeks
Bacon, Wild Mushroom & Whisky Soup with Caramelised Leeks

Wild mushrooms and smokey bacon combine to create this deliciously rich, earthy soup!

Prep Time: 15 min
Cook Time: 15 min
Total Time: 30min
Serves: 4

Ingredients:

 

Bacon & Wild Mushroom Soup

 

200 g

Eskort Rindless Streaky Bacon, chopped

1

large onion, finely chopped

250 g

wild mushrooms, chopped

250 g

250g portobello mushrooms, chopped

45 ml (3 T)

fresh sage, chopped

30 ml (2 T)

fresh thyme, chopped

2 cloves

garlic, chopped

45 ml (3 T)

vegetable stock powder

125 ml (½ C)

water

125 ml (½ C)

whisky

500 ml (2 C)

 

60 ml (¼ C)

butter

60 ml (¼ C)

olive oil

 

salt and pepper, to taste

4

flatbreads

Caramelised Leeks

 

4

leek stems, halved

15 ml (3 T)

butter

15 ml (1 T)

brown sugar

15 ml (1 T)

whisky

250 ml (1 C)

water

Method:

Bacon and Wild Mushroom Soup

  • Heat the olive oil and butter in a soup pot over a high heat.

  • Fry the bacon, onions, mushrooms, sage, thyme and garlic until the onion is glossy and the bacon is cooked.

  • Pour in the whisky and cook for one minute.

  • Add the stock powder, water and milk and boil for five minutes.

  • Season with salt and pepper.

Caramelised Leeks

  • Place the leeks open side down in a large saucepan over a moderate heat.

  • Add the rest of the ingredients and allow to boil until the liquid has evaporated.

  • Allow the leeks to caramelise in the remaining fat and sugar in the pan.

Serving

  • Serve the soup topped with caramelised leeks with a side of toasted flatbread.

Allergens

  • This recipe contains dairy (lactose) and wheat (gluten).

Substitutions

  • Milk (lactose): Use coconut milk.

  • Butter (lactose): Use clarified butter (ghee) or coconut oil.

  • Flatbread (gluten): Use gluten-free flatbread or white bread.

 
Recipe Meal Types: - Lunch - Soup
The following product can be used with this recipe:
Eskort Rindless Streaky Bacon

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