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Categories:Viewed: 101 - Published at: 3 years ago
Ingredients
- 2 tbsp butter
- 1 lb potatoes, peeled and chopped
- 4 large carrots, peeled and chopped
- 1 medium onion, chopped
- 2 None bay leaves
- 4 cups vegetable stock
- 2 strips bacon, finely diced
- 2 tbsp sunflower seeds
- 1 cup heavy cream
Method
- Heat the butter in a saucepan. Add the potatoes, carrots and onion to the pan. Saute for 5-7 mins, stirring. Mix in the bay leaves and season. Add the stock, cover and simmer for 12-15 mins.
- Heat a non-stick frying pan, add the bacon and fry for 4-5 mins until crisp. Add the sunflower seeds and cook for 1 minute, stirring.
- Remove a third of the vegetables from the soup and set aside. Puree the rest of the soup. Mix in the cream and season to taste. Add the vegetables back to the soup and gently heat, stirring.
- Divide the soup between 4 bowls and sprinkle with bacon and sunflower seeds. Serve.
