Nitko’s Leek Cream Soup

Submitted by nitko

"Now, after kohlrabi and broccoli, this soup is just an expected development. It was great."

 

• Ready In: 50mins
• Ingredients: 9
• Yields: 4 portions
• Serves: 4

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.