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1
Turn the oven on low and place the soup bowls and crusty rolls wrapped in foil in the oven to warm.
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2
Melt the butter in a saute pan and add the diced potatoes and diced onion.
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3
Saute for 5 minutes, stirring constantly.
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4
Add the lemon juice, chicken stock, wine, diced apples, ground allspice, nutmeg and chopped thyme.
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5
Bring the soup to the boil, then reduce the heat to a simmer, cover the pan, and cook for 15 minutes.
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6
If you wish to use arugula leaves for garnish, reserve what you require, add the rest of the arugula leaves and the sugar to the soup and cook for a further 10 minutes, or until the potatoes are cooked through.
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7
While the soup is simmering, cook the bacon under the grill or in a pan, until it is crisp; then cut it into small pieces (about 1/2 inch squares) with a pair of kitchen scissors, and set aside.
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8
Transfer half the soup to a blender or food processor, and process for 1 minute. This may have to be done in batches.
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9
Return the blended soup mixture to the pan and stir into the unblended soup.
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10
Season the soup to taste with salt and pepper.
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11
Ladle the soup into warm soup bowls and garnish with bacon pieces and either the reserved arugula leaves or chopped chives.
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12
Serve with warm crusty bread rolls.
