#29 Vegetable Supreme Soup with Bacon and Blue Cheese

Serves 4:

2 trimmed leeks - cut in rounds
2 medium potatoes peeled and chopped
2 medium turnips - peeled and chopped
1 large carrot - peeled and chopped
2 cloves of garlic
1 courgette chopped
1 tbsp olive oil
salt, pepper
1.4 l boiling water

to garnish:
4 fine tranches of bacon - pan-fried until golden-brown
crumbled blue cheese


Heat the olive oil in a deep pan. Add the leaks and braise for 3-4 minutes, add the turnips and garlic and continue to stir for more 2-3 minutes. Add the potatoes and courgettes, stir and cover with the boiling water, add salt and pepper and simmer for 20 minutes or until the potatoes are ready.
Set aside to cool a bit, then blend in a blender and return to the heat, heat through well and serve.

Decorate with strips of golden-brown bacon and crumbles of blue cheese.