This is tonight’s variation of a soup I always make at this time of the year, ( and variations of which I have blogged before)

It is loosely based on the Italian Minestrone, the French Potage Paysanne
and every other variation of chunky vegetable soup around.
I always make it, without a recipe, with whatever I have in the cupboard and it turns out so delicious that I resolve to write down the recipe immediately after because this is the best, the definitive one.

It is intended to be a full meal in a bowl (or two) so don’t serve anything after it.

As I said this is tonight’s variation, the definitive one….until the next time.

This will make about 12 bowlfuls, enough for 6 hungry people for supper (or 4 complete savages.)

Ingredients:

225g (8 oz.) Streaky Rashers
4 large carrots
1 head Celeriac
4 med Onions
4 Medium Potatoes
1x 400g tin Chick peas
225g (8 oz.) Frozen Peas
1 ltr. Tomato Juice
2 ltrs Home Made Chicken stock
(with its fat on top)
A sprig of Thyme and a Bay leaf
Salt and pepper

Lots of good brown bread
175g (6 oz.) Freshly and Coarsely grated Parmesan

You will need a Large Pot.

First get everything ready.
Chop the rashers into slivers, peel and chop the carrot, celeriac, onion and potatoes into small dice ( ½ inch to ¼ inch depending on your patience)

Scrape the fat off the top of the stock and use this fat to cook the bacon in. (or use some olive oil)
Fry the bacon in a large pot in this fat until crisp.
Add the diced vegetables to the pan and put down the heat and cook these gently for about 10 minutes.
Now put in the chick peas (complete with their liquid), the frozen peas, the stock and the tomato juice and the herbs (these you can discard as you pour it out).
Simmer these together until the vegetables are soft (about 20 minutes, no longer or they will loose freshness)
Season to taste and it is ready to serve.

Toast a slice of bread for each bowl and then sprinkle over some parmesan and then grill again until brown and melted.

Pour the soup into bowls and float the parmesan toast on top.
Serve the rest of the cheese and the bread on the side.