Potato, leek, and smoked bacon soup is made from the kind of staples that few Irish kitchens are ever without, with the potatoes forming the basis of a rustic and substantial meal in a bowl. The smoky flavor from the bacon gives this soup magnificent depth — and parsley pesto is an updated version of what many years ago would have been simply chopped parsley. It speaks to a modern Ireland, with its international influences, and it’s great served with Irish soda bread.
INGREDIENTS
For the soup:
1 tablespoon sunflower or olive oil
4 slices bacon (rashers), diced
2 tablespoons butter
1 onion, coarsely chopped
1 large leek, trimmed and diced
2 large potatoes (about 1 pound), diced
Salt and freshly ground black pepper
5 cups chicken or vegetable stock
For the parsley pesto:
1/2 ounce fresh flat-leaf parsley
1 clove garlic, coarsely chopped
1 tablespoon pine nuts, lightly toasted
1 tablespoon finely grated Parmesan cheese
1/4 cup extra-virgin olive oil, plus more if needed
Salt and freshly ground black pepper
INSTRUCTIONS
1.Heat the oil in a large a saucepan over high heat, add the bacon, and sauté for about 1 minute, or until crisp and golden. Remove from the pan and a drain on paper towels.
2.Decrease the heat a little and add the butter to the oil in the pan. When it has melted, add the onion, leek, and potatoes. Season with salt and pepper and cook gently for 8 to 10 minutes without browning. Pour in the stock and simmer gently for 5 minutes, or until the potatoes are completely cooked through. Meanwhile, make the parsley pesto.
3.Discard the stems from the parsley and put the leaves in a bowl with the garlic, pine nuts, Parmesan, and olive oil. Using a handheld blender, purée to a fairly smooth paste, adding a little more oil, if necessary, so that it is a thick but drizzling consistency. Alternatively, crush the parsley, garlic, and pine nuts using a mortar and pestle and stir in the Parmesan and olive oil. Season to taste with salt and pepper and set aside.
4.Purée the soup until smooth in a blender or using a handheld blender. Return to the pan and stir in all but 1 tablespoon of the reserved bacon pieces. Check the seasoning, adjusting if necessary, and heat for a minute more before serving.
5.Ladle the soup into warm bowls. Drizzle over the parsley pesto and a scatter the remaining bacon pieces on a top.