hexe
Full Member
I bought the "Little Book Of Soups" and prepared the Italian bacon soup dish for later on. It is absolutely yummy and syn-free if you do it without the pesto (optional).
Serves 4
110g lean unsmoked bacon (as always: all visible fat removed)
1 large onion
1 large carrot
2 celery sticks
300ml vegetable stock
1 red pepper
1 tbsp dried oregano
2 x 400g cans chopped tomatoes
freshly crushed garlic (dried would also do
)
salt and pepper
Heat the finely chopped bacon and onion in a pan/non-stick pot, until the onion bits start to soften.
Add the finely chopped carrot and celery, as well as the stock and simmer for about 5 minutes.
Stir in the red pepper (also finely chopped), tomatoes, oregano, garlic, salt and pepper to taste and bring to the boil, simmering for about 15 - 20 minutes (until the soup thickens up).
You can serve the soup with a dollop of pesto for an extra 0.5 syn per serving.
For the pesto you need:
4 tbsp fat free fromage frais
2 level tbsp grated parmesan cheese
1 crushed garlic clove
some finely chopped fresh basil
salt and pepper
Mix it all up and keep in the fridge until you are ready to serve the soup.
We'll have the soup for our dinner and after trying it, I absolutely look forward to have a good cup full of it
Serves 4
110g lean unsmoked bacon (as always: all visible fat removed)
1 large onion
1 large carrot
2 celery sticks
300ml vegetable stock
1 red pepper
1 tbsp dried oregano
2 x 400g cans chopped tomatoes
freshly crushed garlic (dried would also do
)salt and pepper
Heat the finely chopped bacon and onion in a pan/non-stick pot, until the onion bits start to soften.
Add the finely chopped carrot and celery, as well as the stock and simmer for about 5 minutes.
Stir in the red pepper (also finely chopped), tomatoes, oregano, garlic, salt and pepper to taste and bring to the boil, simmering for about 15 - 20 minutes (until the soup thickens up).
You can serve the soup with a dollop of pesto for an extra 0.5 syn per serving.
For the pesto you need:
4 tbsp fat free fromage frais
2 level tbsp grated parmesan cheese
1 crushed garlic clove
some finely chopped fresh basil
salt and pepper
Mix it all up and keep in the fridge until you are ready to serve the soup.
We'll have the soup for our dinner and after trying it, I absolutely look forward to have a good cup full of it
