recipes
Leek and potato soup with crispy pancetta
2011-11-21
Ingredients
- 1 large red onion, chopped
- 2 cloves garlic, chopped
- 25g butter
- 1 tbsp olive oil
- 1 large leeks, sliced
- 350g potatoes, peeled and chopped
- 600ml vegetable stock (KNORR)
- 1 bay leaf
- Few sprigs thyme
- Fresh seasoning
- 600ml skimmed milk (TREVALLI)
- 100g pancetta
- 2 tbsp pouring cream
Method
Start this recipe by heating the oil and butter in a large saucepan. Add in the red onion, garlic and sliced leeks and sauté for a few minutes. Add the chopped potatoes and continue to cook for 2 more minutes. Add in the vegetable stock, herbs and season well with salt and pepper. Lower the heat, and simmer the soup for 15-20 minutes, or until the potatoes are soft. Pour in the skimmed milk and turn off the heat. Meanwhile, put the pancetta in an oven-proof dish, and grill for a few minutes until golden and crispy. When you are ready to serve the soup, remove the thyme and bay leaf. Pulse the soup with a blender till smooth and pour into your serving dishes. Drizzle over the pouring cream, and finally sprinkle over the crispy pancetta.
Suggested accompanying wine: DELICATA Victoria Heights Chardonnay Superior D.O.K. Gozo
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