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Spinach Soup with Crispy Bacon

1 lge. Onion
2 med Potatoes
60g (2 oz). butter
1 pt. Water
225g (8oz.) Spinach
110g (4oz.) Streaky Rashers
Salt and Pepper
Peel the onion and potatoes and cut into dice.
Put these with the butter into a saucepan, put on a gentle heat,cover, and leave to sweat for 30 mts. or so until soft.(Stir from time to time.)
Meanwhile cut the rashers into little dice and fry them in their own fat until crisp,drain and reserve.
Put the water into the pan with the vegetables and bring to the boil.
Rinse the Spinach.When the water is boiling well add the spinach a little at a time, letting it come back to the boil between additions.(This keeps the soup a fresh bright green). Let it boil for a minute or two only and then liquidize. Season well.
To serve pour into individual bowls and sprinkle over the crisp rashers.

April 14, 2006 09:12 PM | 0 Comments
  Martin Dwyer
Consultant Chef