Vichyssoise with bacon and Parmesan crumble

Recipe from: 21 July 2015
recipes, soup, winter

Ingredients 17
Servings 6
Time 00:20

Ingredients

  • 2
    Tbs
    butter
  • 1
    Tbs
    olive oil
  • 1
    shallot, peeled and finely diced
  • 3
    medium sized leeks, cut into rounds
  • 900
    g
    starchy potatoes, peeled and diced
  • several sprigs thyme
  • 1/2
    tsp
    dried oregano
  • 2
    bay leaves
  • 4
    cup
    vegetable or chicken stock , if you’re not doing the vegetarian option
  • 1/3
    cup
    single cream
  • 1
    cup
    full cream milk
  • 1/3
    cup
    Parmesan cheese, grated
  • BACON CRUMBLE:
  • 1
    Tbs
    olive oil
  • 3
    strips smoked, back bacon
  • 1/2
    cup
    day old ciabatta breadcrumbs
  • 2
    Tbs
    Parmesan cheese, grated
 

Method

00:35
 

In a deep saucepan, heat the butter and olive oil. Sauté the shallots and leeks until soft and just starting to colour. Add the potatoes, thyme leaves and oregano. Season with salt and pepper and cook for about 3 minutes. Add the bay leaves and stock. Simmer with the lid on for 35 minutes. Check that the potatoes are tender and soft. Remove the bay leaves and transfer to a blender. Blitz in batches until smooth.

Pour the soup back into the saucepan and add the cream, milk and Parmesan cheese. Bring back up to a simmer and whisk with a balloon whisk to incorporate the cheese thoroughly.

For bacon crumble, heat 1 tablespoon olive oil in a frying pan. Brown the bacon on both sides until crispy and well coloured. Drain on a paper towel. Chop the bacon into fine pieces. Add the ciabatta crumbs to the pan and fry until golden and crisp. Season the croutons with a little salt and pepper. Add the bacon to the breadcrumbs and stir through the 2 tablespoons Parmesan cheese. Set aside to cool and crisp up. Serve the crumble topping alongside the soup.

Recipe reprinted with permission of Bibby's Kitchen@36. To see more recipes, please click here.
 
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Read more on: winter  |  soup  |  recipes
 

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