recipes
Leek and potato soup with crispy pancetta
Serves: 3-4
Ingredients
- 1 large red onion, chopped
- 2 cloves garlic, chopped
- 25g butter
- 1 tbsp olive oil
- 1 large leek, sliced
- 350g potatoes, peeled and chopped
- 600ml vegetable stock
- 1 bay leaf
- Few sprigs thyme
- Fresh seasoning
- 600ml milk (Benna)
- 100g pancetta
- 2 tbsp fresh cream (Benna)
- Small Maltese loaves for serving
Method
Start this recipe by cutting the tops of the bread. Remove all of the filling to just leave a crust. Place into the oven and bake for 10 minutes until the bread is hard and crispy both inside and outside. Meanwhile, heat 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 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 the prepared bread skins. Drizzle over the pouring cream, sprinkle over the crispy pancetta and serve immediately
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