- 2 leeks, chopped
- 1 shallot, finely chopped
- 3 cloves garlic, crushed
- 1 T butter
- 1 T olive oil
- 2 potatoes, peeled and cubed
- 6 madumbis, peeled and cubed
- 3 cups good-quality vegetable stock
- 250 g matured smoked bacon rashers
- ½ cup maple syrup
- ½ cup cream
- Sea salt and freshly ground black pepper
Preheat the oven to 180°C. In a saucepan over a medium to low heat, gently fry the leek, shallot and garlic in the butter and oil for 5 minutes or until softened and fragrant.
Add the potato and madumbi and fry until slightly browned, then add the stock and simmer until the flavours have infused and the mixture thickens slightly.
Place a pan over a medium to high heat and, when hot, fry the bacon until crisp. Just before removing from the pan, toss in half the maple syrup, allowing it to coat the bacon and bubble briefly.
Transfer to a baking tray, drizzle over the remaining syrup and bake for 5 to 10 minutes, or until almost caramelised. Add the cream to the soup, a little at a time, and blend until smooth. Season to taste, then gently reheat and serve warm with rashers of bacon.
Per serving: 2557.8 kJ, 16.6 g protein, 31.8 g fat, 67.5 g carbs