Cheshire Oak Smoky Bacon and Tomato Soup
SERVES 2
INGREDIENTS
100g (4oz) Cheshire Oak rindless smoked bacon rashers, diced
2 tbsp olive oil
1 finely chopped onion
1 finely chopped celery stick
400g (14oz) can chopped tomatoes
300ml (1/2 pint) hot chicken stock
1 tsp tomato puree
METHOD
- Heat the oil in a large pan. Add the celery, onion and bacon and cook over a high heat for 2-3 minutes or until onion has softened, and is lightly golden and the bacon is cooked through, stirring occasionally.
- Add the chopped tomatoes, chicken stock and tomato puree to the pan, stirring gently. Bring to a simmer and cook for another 2-3 minutes, stirring occasionally.
- Serve with sprinkling of fresh, seasonal herbs.