About this recipe: A belly warming, thick, comforting soup, that is easy to make, scrummy to eat, especially with fresh baked bread and butter.
Use pre-roasted shop-bought red peppers, much easier and less fiddly and taste just the same.
Absolutely superb. I am a vegetarian so I omitted the lardons and my non vegetarian friends did not miss the lack of meat content. They thought it was the best they had ever tasted. I made twice the amount and froze some for later. - 13 Sep 2013
This is a fantastic soup. Didn't have any lardons so used bacon. It was a very thick consistency which I loved, but you could easily add another half a pint or so of stock and it would feed six. - 07 Nov 2014