Simple Supper: Leon’s Butternut and Bacon Chowder

12 Nov

A Winter Warmer

It’s been months since I posted and I can only apologise and offer this as an explanation: a) I went on a Deep South roadtrip which took up much of my monies and day dreams and b) I am planning a wedding, which does the same!  I hope you’ve all been and eating well.

I don’t know about you but I am starting to hug the duvet a little more when I wake up in the mornings, starting to eye up knitwear when out shopping and very recently crave liqueur coffees at odd times of the day; it must be the season.  With whole aisles of the supermarket dedicated to mincepies and goose fat and bonfire night behind us it’s definitely that time between autumn and winter when you could eat a salad but what I really want is stew or soup or pies or roasts. I love it.

This butternut and bacon chowder is from the unsurpassed Leon Ingredients and Recipes cookbook and is rich and sweet and warming all at once.

For four:

To buy:

*3 tablespoons butter   *200g streaky bacon, diced small   *1 large onion, diced   *1 small butternut squash (about 650g), peeled and cut into 2cm dice   *2 medium floury potatoes, scrubbed and cut into 2cm dice   *500ml stock   *100ml double cream   *500ml full-fat milk   *3 big handfuls of flat-leaf parsley, leaves picked and roughly chopped   *1 tablespoon of thyme, roughly chopped   *salt and pepper

To make:

1. Over a medium heat melt the butter in a big saucepan and add the bacon – not in one big clump – once the butter’s nutty and browning.

2.  Cook on a medium heat until the bacon starts to crisp and go golden brown. Then stir in the garlic and cook for a few more minutes.

3. Add the onion and some salt and cook for another 10 minutes or so with the pan lid on until the onion is soft  but not browning.  Add a few splashes of water and then the squash and potatoes.  Turn the heat down a little and continue to cook and stir occasionally for 10 minutes.

4. Now turn the heat up a little and add the chicken stock and cream.  Simmer the soup for 15-20 minutes until the veg is soft but not collapsing.

5. Add the milk and bring to a simmer and then quickly turn off the heat – Do not let the milk boil or it will split.

6.  Using a slatted spoon remove the veg from the soup and blend into a smooth puree and add back to the soup.

7. Season as you like, add the herbs, a dribble of cream if you’re being a fancypants and serve with crusty bread, butter and your favourite box-set.


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