“Now, after kohlrabi and broccoli, this soup is just an expected development. It was great.”
READY IN:
50mins
SERVES:
4
YIELD:
4 portions
UNITS:
US

Ingredients Nutrition

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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