Serve this heart-warming soup with buttered and grilled ciabatta.
Ingredients
- 150g bacon – diced
- 1 tablespoon cooking oil
- 2 onions – diced
- 1 rib celery – diced
- 1kg carrots – peeled and chopped
- 2 cloves garlic – crushed
- 2 teaspoons garlic salt
- ¼ teaspoon black pepper
- 4 cups chicken stock
- ½ cup cream
- ½ cup milk
Method
- Brown the bacon in a large saucepan using a little oil if needed. Set aside.
- Add the oil to the saucepan and sauté the onion, celery and carrots for 6 – 8 minutes.
- Stir through the garlic, garlic salt and pepper and cook for 1 minute.
- Add in the chicken stock and simmer for 20 – 25 minutes or until the carrots are tender.
- Add the bacon back into the soup. Purée in a blender until smooth.
- Return the soup to the saucepan and add in the cream and milk.
- Heat through and serve.