Roasted Leek, Garlic and Bacon Soup

This is one of my favourite soups I have used it both as a main meal and an entree.  It works well served with fresh crusty bread or toasting sliced loaf like a french stick sprayed or coated lightly with olive oil and then rub garlic on the toasted bread.

This soup can be made ahead of time and heated with guest arrive.  I have found making it a few hours before I need it makes it taste soooo much better.

1 table sp olive oil
20g butter
2 rashes bacon roughly chopped
1 stick celery coarsely chopped
2 cloves garlic chopped into quarters
2 zucchini, coarsely chopped
3 small leeks, chopped
2 bay leaves,
6 cups chicken stock
1/3 cup cream
1/4 finely chopped parsley (optional)
2 rashers of bacon, extra to serve.

1.  Preheat oven to 160 deg C (315 deg F or gas 2-3)
Heat oil and butter in a large roasting tin, Add the bacon, and stir over med hear for 1-2 min.  Add the leek, garlic, celery, zucchini and bay leaves and cook, stirring, for 2-3 min without it browning.

2.  Transfer the roasting tin to the oven and roast the vegetables and bacon until 40 minutes, turning a few times.  Cover with foil if it starts to brown.

Transfer to a large pan, pour on the stock and bring to the boil.  Lower the hear and simmer for 30 minutes or until the vegetables are soft. 

The recipe said to cool slightly and strain and return the liquid to the pan, remove the bay leaves.  Put the vegetables and bacon in a food processor with a ladleful of the cooking liquid and process until smooth then return to that pan. 

What I do is leave it all in the pan, remove the bay leaves and blend it all with a stick blender.  (saves washing up and you get the same results.)  If you use a large pan like I have try tilting it slightly when blending that will stop the soup splatting and making mess in your kitchen.

3.  Add the cream and parsley if you are using it.  Reheat gently or if you are going it use it later place in the fridge until you are ready to serve.

4.  To make the bacon garnish, trim off the rind and excess fat from the bacon, grill until crisp.  Drain on paper towels, then crumble with your fingers and serve on top of the soup.