Hearty Leek, Carrot and Bacon Soup |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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This soup is ideal for a lunch or supper on a cold day. All you need with it is some nice crusty bread. The lentils will thicken it, so no messing about with flour and much healthier! It will serve 3 or 4 as a main course or 6 as a starter for a dinner. Ingredients:
40 g pancetta |
5 g low-fat butter |
2 leeks, sliced |
3 carrots, sliced |
25 fluid ounces chicken stock |
5 fluid ounces dry white wine |
3 tablespoons lentils |
1/2 teaspoon dried thyme |
salt |
fresh ground black pepper |
1/2 bunch fresh coriander (cilantro) |
3 tablespoons low-fat creme fraiche |
extra coriander (to garnish) |
Directions:
1. In a large saucepan or cocotte, fry the bacon in the butter for 3 minutes.
2. Add all other ingredients except the crème fraîche and the extra coriander.
3. Bring to the boil and simmer for and hour.
4. Serve in bowls with a swirl of crème fraîche and the reserved coriander on top.
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