Page title and description

Soups & stews
Bubble and squeak soup with Wensleydale cheese
Ingredients
- 1 tbsp olive oil
- 1 onion, chopped
- 4 smoked streaky bacon rashers, chopped into small pieces
- 500g potatoes, peeled and cut into small dice
- 250g swede, peeled and cut into small dice
- about 1.5 litres chicken stock
- 500g Brussels sprouts, finely sliced
- 25g Wensleydale cheese, grated
- 1 tbsp parsley, chopped
- salt and pepper
Method
Prep time:
5 min
PT5M
Cooking time:
45 min
PT45M
-
Step 1
Heat the oil in a large pan, add the onion and cook for 5 minutes, until softened. Add the bacon and cook for a further 5 minutes. Add the potatoes and swede and cook over a low heat for 10 minutes. -
Step 2
Pour in enough stock to come about 2cm above the level of the potatoes and simmer for 10 minutes. -
Step 3
Add the Brussels sprouts and cook for 10 minutes more, until the vegetables are tender. Blend in a food processor or liquidiser (for a really smooth finish, pass through a good food mill). Reheat gently, season to taste and serve sprinkled with the cheese and parsley.