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Food

Lyndey Milan's Forager's Soup

Preparation time
15 minutes
Cooking time
15 minutes
Serves
4

INGREDIENTS

  • 1 tbsp butter
  • 3 eschallots, finely chopped
  • 3 cloves garlic, finely chopped
  • 1 medium potato, peeled and diced into 1cm cubes
  • 1 litre chicken stock
  • ½ cup cream or milk
  • 250g mixed greens, such as watercress, sorrel, rocket or silverbeet, washed and roughly chopped
  • 2 rashers bacon, rind removed and diced into 1cm pieces
  • 1 tbsp chopped chives, to serve
  • Soda bread, to serve

METHOD

  1. Melt butter in a large saucepan or stockpot over medium heat. Add eschallots and garlic and cook, stirring, for 5 minutes or until softened.
  2. Add potato and stock and bring to the boil. Simmer for 10 minutes or until the potato starts to break up. Add cream and greens and cook for a further 5 minutes or until the greens are very tender. Purée in a blender or food processor. Season with salt and pepper.
  3. Meanwhile, cook diced bacon in a dry frying pan until crisp. Drain on paper towel.
  4. Serve the soup in bowls sprinkled with bacon and chives with sliced soda bread and butter on the side.
Food
Preparation time
15 minutes
Cooking time
15 minutes
Serves
4

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