Serves 4
Ingredients:
• 6 and 1/2oz (200g) leeks
• 6 and 1/2oz (200g) carrots
• 12 and 1/2oz (400g) potatoes, firm-cooking
• 1/2oz (20g) butter
• 2 and 1/2oz (80g) onion
• 38fl oz (1.2 liters) beef stock
• 1tbsp (15ml) finely chopped marjoram
• Salt as desired
• Freshly ground pepper as desired
• 3 and 1/2oz (100g) raw, smoked, streaky bacon
• 2 eggs
• Marjoram leaves to garnish
Preparation:
1. Remove the roots and some of the dark green parts from the leeks. Wash the leeks thoroughly, removing all the grit from between the leaves. Drain and slice tinly into rings. Peel the carrots and potatoes ans cut both the slices approximately 1/8in (4mm) thick. Peel and finely dice the onions.
2. Melt the butter in a large pan, add the onions and saute until translucent. Add the leeks, carrots and potatoes and saute briefly. Add the stock. Season with marjoram, salt and pepper, bring to a boil, then reduce the heat and simmer over a low heat for 15-20 minutes.
3. Finely dice the bacon and fry in a dry frying pan until the fat runs. Add to the soup.
4. Whisk the eggs and stir into the soup. Heat until the egg sets. Ladle the soup into plates and garnish with marjoram.
This Salad recipe was published in 'Continental Cuisine - p18'.
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