I did something to a slice of bacon that I thought I’d never do and it was amazing.
A little background first: last year I made this black bean soup all winter
But the chorizo is a bit spicy for E so I wanted to make something with a similarly rich broth, and protein and fiber packed ingredients, but mild.
Like the black bean soup, my recipe calls for meat to be put through the blender, a horrible thought initially, but once you try it you might love it too. This soup is hearty and rich and healthy(ish) and perfect for cold days.
6 slices of thick cut bacon
1 large onion
4-8 cloves of garlic
4 cups celery
4 cups carrots
2 cups green lentils
Stock or water
1 cup cream
1/4 fresh parsley
1-3 cloves of garlic
Spanish smoked paprika
1. Chop vegetables and put odds and ends into a pot of water along with a teaspoon of salt to make stock
2. Fry bacon until crisp in a large pot, remove bacon and set aside
3. Add onion, leek and garlic to bacon fat and sauté until soft. Add a few spoonfuls of water as needed to deglaze the pan and prevent burning
4. Add carrots, celery, and lentils to onion mixture. Add stock and simmer until lentils and vegetables are soft
5. Place 1/4 of soup in blender with cooked bacon, parsley, garlic and cream; blend until smooth then return to pot.
6. Season soup to taste with salt, pepper, and paprika