Bachelor Soup is a traditional British recipe for a soup of potatoes, mixed vegetables and beef in a chicken stock and white wine base that is substantial enough to be served as a meal as well as a starter. The full recipe is presented here and I hope you enjoy this classic British version of: Bachelor Soup.
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This soup has its origins in the Victorian period and it's substantial enough to be served as a meal in and of itself, but which is simple enough to cook that it was suitable for a bachelor's kitchen.
In origin, this is a Victorian soup but it's updated here by providing the option to use instant noodles instead of potatoes for finishing the soup.
Ingredients:
500g stewing beef, cubed
500g potatoes (quarter them if large)
225g carrots, diced
225g macedoine of vegetables (mixed vegetables, diced)
600ml chicken stock
100ml white wine
1 tsp dried mixed herbs
salt and freshly-ground black pepper, to taste
freshly-boiled potatoes or instant noodles, to serve
Method:
Combine all the ingredients (except the boiled potatoes) in a large saucepan and bring to a boil. Reduce to a simmer, cover the pan and cook gently for 45 minutes.
After this time, take the pan off the heat and allow to cool slightly then turn into a bender and process until smooth. Turn the soup back into a pan and allow to heat through.
Ladle into warmed soup bowls, float the freshly-boiled potatoes (or prepared instant noodles) in the centre and serve.
