Thursday, 8 December 2011

German Leeks and Potatoes Soup with Croutons and Smoked Pancetta

This is a very rich soup that you can serve as a main course. There is meat, vegetable and carbohydrate so you don’t need anything else. I made this soup for a dinner party with an up-side-down pineapple cake to burn the fat of the main course. 

You’ll need:
·      50 g of butter
·      2 carrots
·      1 white onion
·      2 leeks
·      1 kg of potatoes
·      1.5 liter of Stock (Vegetable or Meat)
·      250 ml of fresh single cream
·      2 boxes of diced Smoked Pancetta
·      Bread, olive oil and oregano for the croutons

How to make it:
In a big pot start melting the butter at slow heat. Dice the Carrots, the onion, the leeks and the potatoes and put them into the pot. Stir the vegetable in the butter for at least 10 minutes, making sure that nothing sticks to the bottom of the pot. Add the stock to the pot and leave it to cook for 30 minutes at medium heat.
The vegetables should be very tender. At this stage blend the soup and then add the single cream. Let the soup cook for 10 more minutes. While the soup finishes to cook, dice the bread, season with some black pepper, oregano and olive oil and toast it in the oven or in a pan until golden. In a frying pan cook the pancetta until it is crunchy.
Serve the soup in a bowl with croutons in the middle, the pancetta on top and a sprinkle of black pepper.

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