Bacon soup

Born in South London, Gary Rhodes OBE needs little introduction as a chef, restaurateur, critic and author, and winner of several Michelin stars.

"This recipe is a follow on from the cooking of a boiled collar of bacon, taking advantage of any cooking liquor and bacon left over. A poached egg added to each bowl enriches the soup with the yolk bleeding into the soup. Don’t forget lots of crusty bread for dunking.

Serves four to six.

Download Gary Rhodes’ Bacon soup recipe - PDF (322k)

Ingredients

• 600ml (one pint) saved bacon cooking liquor

• 100-150ml (3.5-5 fl oz) double or whipping cream

• Boiled bacon collar, roughly diced

• Twist of pepper

Method

Bring the bacon liquor to the boil. Add the cream and bacon pieces simmering for five minutes. Finish with a twist of pepper before dividing between bowls.

Optional

Before adding the bacon to the soup, a quick blitz with a hand blender gives a frothy finish.