BEN’S BACON & SPROUT SOUP Serves: 2 | Prep time: 10 minutes | Cook time: 20 minutes
Ben Process Team Leader, Media City Store
INGREDIENTS 1 bag of Booths prepared sprouts 2 medium potatoes 1 Kallo organic vegetable stock cube Bacon lardons 1 slice of bread, cubed for frying
METHOD 1 Dissolve the stock cube in a litre of water. 2 Peel and chop the potatoes into small cubes and shred the sprouts. 3 Place the stock and veg in a pan and bring to the boil, cook on a gentle heat until soft. 4 Place the butter in a frying pan and gently melt, add the lardons and cubed bread and cook until golden and crispy. 5 Blend the soup to the desired consistency and add pepper to taste. 6 Add the lardons and croutons to serve.
Butter for croutons Pepper for tasting
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