Bubble & squeak soup

Bubble & squeak soup

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Bubble and squeak is traditionally made with the leftovers from a roast dinner. Inspired by these flavours, Valli Little has used Brussels sprouts, leek, potato and bacon to make this deeply satisfying winter soup.

The ingredient of Bubble & squeak soup

  1. 30g unsalted butter
  2. 2 tablespoons olive oil
  3. 1 onion, chopped
  4. 1 leek, white part only, thinly sliced
  5. 2 garlic cloves, chopped
  6. 1L (4 cups) Massel chicken style liquid stock
  7. 2 potatoes, chopped
  8. 300g Brussels sprouts, thinly sliced
  9. 1/4 teaspoon ground nutmeg
  10. 1/2 cup (125ml) pure (thin) cream, plus extra to serve
  11. 6 bacon rashers
  12. Croutons, to serve

The instruction how to make Bubble & squeak soup

  1. Melt the butter in a large saucepan with 1 tablespoon oil over medium-low heat. Add onion, leek and garlic and cook, stirring, for 4-5 minutes until softened. Add the stock and potato, then increase heat to medium-high. Bring to a simmer, then reduce heat to medium and cook for 15 minutes or until potato is tender. Add the sliced sprouts and cook for a further 5-6 minutes until tender. Season, then add nutmeg. Cool slightly, then in batches, blend until smooth. Return soup to the pan over low heat. Add cream and stir until heated through.
  2. Meanwhile, heat remaining 1 tablespoon oil in a frypan over medium heat. Add the bacon and cook, turning, for 4-5 minutes until crisp. Drain on paper towel, cool slightly, then roughly chop.
  3. Divide the soup among 6 serving bowls and drizzle with extra cream. Garnish with bacon, croutons and Brussels sprouts leaves, if desired, then season and serve immediately.

Nutritions of Bubble & squeak soup

fatContent: 386.702 calories
saturatedFatContent: 34 grams fat
carbohydrateContent: 14 grams saturated fat
sugarContent: 8 grams carbohydrates
fibreContent: 3 grams sugar
proteinContent:
cholesterolContent: 13 grams protein
sodiumContent: 66 milligrams cholesterol

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