Carrot Soup with Pancetta
Calories 0 kcal
Protein Serves 0.50
Carbohydrate 7.5 grams
Cholesterol 0 milligrams
Fat 0 grams
Fiber 0 grams
Protein 0 grams
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Ingredients
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0.50
tsp Allspice Ground
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10
g Basil (to garnish)
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600
g Carrots (cubed)
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1
cube Chicken Stock Cube
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100
ml Cream
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0.50
tsp Nutmeg (ground)
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80
g Onions (chopped finely)
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8
slices Pancetta (or 4 slices bacon)
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2
g Salt and Pepper (to season)
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500
ml Water
Equipment
Instructions
- 1. In a saucepan, bring water and chicken stock cube to the boil. Add in chopped carrot, onion, all spice and nutmeg. Cover with lid and simmer for 20mins.
- 2. Meanwhile, dice the pancetta and fry in a non stick pan until crunchy. Set aside.
- 3. Once carrot is tender, take soup off the heat and use hand blender to combine until smooth.
- 4. Pour cream into soup and stir to combined.
- 5. Place soup in serving bowls and sprinkle with pancetta. Garnish with fresh basil, season with salt and pepper, and serve while hot.
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