Five-root soup with bacon from River Cottage Every Day (page 272) by Hugh Fearnley-Whittingstall

  • potatoes
  • swedes
  • Show all ingredients...

  • EYB Comments

    Can substitute olive oil for rapeseed oil, pancetta for unsmoked streaky bacon, and chicken stock for vegetable stock. See recipe for variations. Online recipe is near bottom of the page.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Parsley and walnut pesto

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute olive oil for rapeseed oil, pancetta for unsmoked streaky bacon, and chicken stock for vegetable stock. See recipe for variations. Online recipe is near bottom of the page.

  • ksg518 on November 16, 2020

    Very nice soup. I used pancetta. I also used turnips instead of the rutabaga and when I realized I didn't have any celery root, I added some extra turnips and potatoes. This is a nice way to use up bits of root vegetables you may have since it calls for a cup of each cut into small cubes.

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