 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
|
Many people garnish Leek Soup with Bacon. This recipe adds the flavor right in with crispy pancetta. Best with warm bread or rolls. Ingredients:
1/3 lb. pancetta, chopped |
2 t olive oil |
1c grated carrots |
3-4 medium leeks, cut in thin 1/2 moons |
1/2 large onion |
3/4 c white wine |
6 c (or more) chicken broth |
2 inch square rind of romano or parmesan cheese |
salt and pepper to taste |
Directions:
1. Saute pancetta in olive oil over medium heat until crisp.
2. Add onion and leeks.
3. Cook until wilted (approx 5 minutes).
4. Add carrots and cook for 2 minutes.
5. Add wine and simmer for 5 minutes.
6. Then add broth and potatoes and cook for 10 minutes.
7. Salt and pepper to taste (remember that potatoes soak up salt!).
8. Let soup cool and puree 1/3 of soup in a blender.
9. Return puree to soup and add more stock if necessary (add only if you don't like the soup too thick).
10. You may also sprinkle on grated cheese of choice when serving.
|
|