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Crispy bacon and butternut soup

Butternut and bacon soup recipe on Afternoon Express

Crispy bacon and butternut soup with spicy chickpeas, served with cheats vine tomato and feta tart


Recipe: Hannah Lewry

Serves: 2 as a main, 4 as a starter.
Preparation time: 25 minutes
Cooking time: 50 minutes


Crispy bacon and Butternut soup with spicy chickpeas

1 tablespoon Olive oil
1 tablespoon Woolworths chilli flavoured olive oil
1 pack Woolworths wood smoked diced bacon
1 ½ teaspoon Smoked Spanish paprika
1 x 400g can Chickpeas, drained
2 cloves Garlic
1 tablespoon Tomato paste
2 - 3 cups Organic Chicken stock
500g Woolworths chopped butternut
5g Fresh thyme
Sea salt and freshly ground black pepper
2 tablespoons Crème fraiche or cream
Micro herbs, to scatter

Heat the olive oil in a large saucepan, add the diced bacon and fry for 2 minutes before adding the chilli oil, smoked spanish paprika, garlic and chickpeas to fry for another minute until fragrant medium heat. Remove the bacon and chickpeas from the saucepan and keep aside. Now add the tomato paste, stock, butternut and thyme to the same saucepan and season, simmer for 15 – 20 minutes covered with the lid until the butternut is tender. Remove from heat to cool, remove the thyme before blending until smooth. Place back on the heat until warm, season well and serve hot in shallow bowls and top with spicy panfried chickpeas and crispy bacon.

*While your butternut soup is cooking prepare your tarts and cook in the oven whilst you blend your soup so that everything is hot and ready to serve at the same time.


Cheats vine tomato and feta tart

1 sheet thawed Woolworths Frozen all butter puff pastry sheet
1 free range egg, beaten
1 wheel feta
180g ricotta
16 pitted olives
300g punnet vine tomatoes
2 tablespoons Woolworths crema balsamic vinegar
Extra virgin olive oil, to drizzle
sea salt and freshly ground black pepper
fresh basil, to scatter

Preheat oven to 200C. Cut the thawed pastry into 4 equal strips lengthways (or squares which ever you prefer). Score a boarder around each piece of pastry so the sides puff up nicely and the brush the sides with beaten egg. Now mix together the feta, ricotta and spread evenly over each square. Place on a baking tray, top with vine tomatoes, halved olives and a drizzle of crema balsamic vinegar. Bake for 20 – 25 minutes until golden and the tomatoes are slightly blistered and soft. Serve hot with a sprinkle of fresh basil, good olive oil and seasoning along side of your soup.

Tip: Always work with very cold puff pastry and try dotting Woolworths onion marmalade onto your tart just before baking for an indulgent sweet finish

Episode 3 cooking on Afternoon Express

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