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Ingredients
1kg potatoes, peeled and roughly chopped
250g bacon, roughly chopped
1 Spanish onion, roughly chopped
1 stick of celery, roughly chopped
1 crushed clove of garlic
2 litre of chicken stock
½ glass of white wine
2 tbsp chopped parsley
Olive oil.
Method
Heat a large saucepan and add a splash of olive oil, toss in the onions celery and garlic and fry until just starting to soften then pour in the wine and allow to boil.
Add the potatoes, bacon and chicken stock, bring to a boil and simmer for 45 minutes or until the potatoes are tender.
Blend to a smooth soup and serve garnished with chopped parsley and a swirl of extra virgin olive oil.
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