Bacon, Carrot, Butterbean and Coriander Soup

Feeds: 4
Time to Cook: Approx 25-30 mins


Take

Rashers lean Hickory Smoked streaky bacon
French stick for serving
Onion
Carrots
Ham stock
White wine
Ground coriander
Black pepper
Can butter beans
Fresh coriander
Extra bacon to serve

Make

Dry fry 6 rashers lean Hickory Smoked streaky bacon, diced, for 2-3 minutes, add 1 large onion, thinly sliced, and 450g (1lb) carrots, peeled and finely sliced, to the pan and sauté for a further 2-3 minutes. Add 750ml (1¼pt) ham stock, 150ml (¼pt) white wine, 5ml (1tsp) ground coriander, black pepper and 400g (approx) can butter-beans. Season well and simmer for 10-15 minutes until carrots are soft. Stir in 30ml (2tbsp) fresh coriander, roughly chopped, and adjust seasoning.

Eat

Serve with slices of French stick toasted with a smear of pesto sauce and large rasher of crispy bacon.