Sunday, 10 February 2013

Lazy Sunday Afternoon Leek Soup

* Best made on a lazy Sunday afternoon


3 leek hearts (the bottom white part of the leek if purchased whole)
30g (about 1/3 cup) of pancetta or bacon or proscuitto (whichever you have in the fridge)
red skinned baby potatoes (or normal sized ones if that's what you have!)
fresh tarragon
chicken broth

Dice up your potatoes and boil them until almost cooked in a separate pot. I keep the skins on for added nutrients, and it also gives the soup a better texture.

Dice up your pancetta and start to brown in a dutch/french oven on the stove over medium heat.
Add leeks thinly sliced and stir. You may need to add a bit of olive oil depending on the amount/fattiness of your meat choice. Once the leeks are softened, add in the tarragon.

Once the potatoes are done, add to the leeks and pancetta.
Add about 3-4 cups of chicken broth and heat until simmering.

Using your hand blender, blend to desired texture. Along the way you may need to add a little extra broth.

Enjoy :)

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