Hearty Leek, Carrot and Bacon Soup
- Ready In:
- 1hr 15mins
- Ingredients:
- 13
- Yields:
-
3 large bowls or 6 small bowls
- Serves:
- 3-6
ingredients
- 40 g pancetta
- 5 g low-fat butter
- 2 leeks, sliced
- 3 carrots, sliced
- 25 fluid ounces chicken stock
- 5 fluid ounces dry white wine
- 3 tablespoons lentils
- 1⁄2 teaspoon dried thyme
- salt
- fresh ground black pepper
- 1⁄2 bunch fresh coriander (cilantro)
- 3 tablespoons low-fat creme fraiche
- extra coriander (to garnish)
directions
- In a large saucepan or cocotte, fry the bacon in the butter for 3 minutes.
- Add all other ingredients except the crème fraîche and the extra coriander.
- Bring to the boil and simmer for and hour.
- Serve in bowls with a swirl of crème fraîche and the reserved coriander on top.
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