January = Borasic, broke, pot-less, skint, penniless, strapped.
Unless you're lucky enough to be carrying a black Am-ex in your back pocket, most of us spend the first month of the year eking out store-cupboard leftovers and searching out value products in the supermarkets.
The upside of this enforced poverty is that we can feel safe in the knowledge that the almost universal resolution of exorcising our over-indulged holiday appetite is helped along by only being able to afford vegetables.
Being a little warped, I find a perverse enjoyment in serving up dishes that cost very little and taste like they were paid for using the black Am-ex I mentioned earlier.
This soup recipe is luxurious, comforting and above all cheap. To get really silky smooth results, you can pass the liquid though a sieve before serving.
Borlotti Bean & Pancetta Soup
Serves 4
Preparation Time - 10m
Cooking Time - 30m
Beverage Suggestion - Chablis
Ingredients
400g or 5 Cups Borlotti Beans, pre-cooked
150g or 1.5 Cups Pancetta, diced
10g or 1/3 Cup Sage, finely chopped
10g or 1/3 Cup Flat Leaf Parsley, finely chopped
1/2 litre or 2 Cups Chicken Stock
1x Carrot, finely chopped
1x Celery Stick, finely chopped
1x Garlic Clove, finely Chopped
1/2 Leek , finely chopped
1 tbsp Olive Oil
1 tbsp Extra Virgin Olive Oil
*Optional*1 tsp Balsamic Truffle Oil for drizzling (optional)
Cracked Black Pepper & Sea Salt to taste
Directions
1. Fry the bacon and vegetables in the oil until soft
2. Add the beans, stock and herbs
3. bring to the boil and simmer for 20m
4. Blend, and pass through a sieve
5. Season to taste
6. Serve, drizzled with the extra virgin olive oil and balsamic truffle oil (if using)
