If you’re a loyal follower of my recipe posts (if I actually have any “followers”), this recipe might ring familiar. I posted it back in March suggesting that the soup would make a lovely “spring” dish, but since I’ve made it again recently to ward off the bone chilling days of January, I thought it’s worth repeating. I’m offering it again with the bacon breadcrumbs, but if you’ve started the New Year off with an eye to watching calories, you can skip them. This recipe has appeared in several of my cookbooks, including Favorite Flavors of Ireland.

BOGO: It’s not too late to buy a signed copy and receive a complimentary copy of Christmas Flavors of Ireland. Order at www.irishcook.com (offer valid thru January 31).

Carrot Soup with Bacon Bread Crumbs

Serves 6

Bacon Bread Crumbs

slices American bacon

2 slices firm white sandwich bread

2 tablespoons chopped fresh flat-leaf parsley

Freshly ground black pepper to taste

Soup

1 tablespoon butter

1 tablespoon extra virgin olive oil

2 pounds carrots, peeled and slice

1 large onion, chopped

1 tablespoon minced garlic

10 whole cloves, wrapped and tied in cheesecloth

4 cups chicken stock or canned low-salt chicken broth

1 tablespoon fresh lemon juice

Pinch of sugar

Salt and freshly ground pepper to taste

6 tablespoons heavy cream

Minced fresh flat-leaf parsley for garnish

1. Make bread crumbs. In a medium skillet over medium heat, cook bacon for 7 to 9 minutes, turning frequently, or until crisp. Transfer to paper towels to drain. Discard all but 2 tablespoons fat from pan.
2. In a food processor, pulse bread 8 to 10 times to medium-fine crumbs. Transfer bread crumbs to bacon fat and cook, stirring occasionally, for about 8 minutes, or until golden. Transfer to a small bowl.
3. Pulse bacon in food processor to fine bits and stir into bread crumbs. Stir in parsley and pepper. Set aside.
4. Make soup. In a large saucepan over medium heat, heat butter and oil. Add carrots, onions, garlic, and cloves and cook for 8 to 10 minutes, or until vegetables are soft but not browned.
5. Add stock or broth, cover, and simmer, stirring occasionally, for about 30 minutes, or until carrots are very soft. Remove soup from heat and let cool for 10 minutes. Discard cloves.
6. Working in batches, transfer soup to a food processor or blender and purée until smooth. (Or, purée in pot with an immersion blender.) Return purée to saucepan over medium heat and stir in lemon juice, sugar, and cream. Simmer until heated through and season with salt and pepper. To serve, ladle soup into 6 shallow bowls and sprinkle with parsley and bread crumbs.