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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Now, after kohlrabi and broccoli, this soup is just an expected development. It was great. Ingredients:
600 g leeks |
1 tablespoon olive oil |
20 g butter |
2 tablespoons semolina |
2 teaspoons parsley |
100 g heavy cream |
15 g pancetta |
10 g salt |
2 g pepper |
Directions:
1. Cut leek into pieces (and light green parts) and sauté it on mixture of olive oil and butter until softens.
2. Add water (1 liter+) salt, pepper and cook 20 minutes until leek become soft.
3. With blender or stick blender make a creamy soup. Add semolina and cook 10 minutes more.
4. In the meantime cut pancetta into very thin pieces and fry them until crunchy. Put the pancetta onto a paper towel to soak fat.
5. Before serving add parsley and heavy cream. Serve with croutons and pancetta sprinkled over croutons.
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