Bacon and Egg Chowder - serves 4
5 slices side bacon
2 stalks celery, chopped
2 potatoes and carrots, peeled and diced
1 onion, chopped
1 tsp dry mustard
1 tsp Worcestershire sauce
3/4 tsp dried marjoram
1/4 tsp salt
Pinch pepper
2 tbsp all-purpose flour
3 cups milk
1 cup chicken stock
4 hard-cooked eggs
In large saucepan, cook bacon over medium-high heat until crisp, crumble and set aside.
Pour off all but 2 tbsp fat from pan, reduce heat to medium, add celery, potatoes, carrots, onion, mustard, Worcestershire sauce, marjoram, salt and pepper, cook for 5 minutes.
Stir in flour, cook for 1 minute, add milk and stock; bring to boil. Reduce heat, cover and simmer for 10-15 minutes or until vegetables are tender.
Remove whites from yolks and coarsely chop, add to soup and gently heat through.
Finely chop yolks. Serve soup sprinkled with yolks, reserved bacon, toasted whole wheat rolls and carrot sticks.