Hey everyone, it is Drew, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, potato, leek, lentil, pancetta soup. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
On another baking sheet lined with parchment paper, lay out pancetta slices in a single layer. Place both baking sheets in the oven and cook until croutons are toasted and pancetta is crispy. This leek and potato soup recipe is easy and delicious.
Potato, Leek, Lentil, Pancetta Soup is one of the most favored of recent trending foods in the world. It’s appreciated by millions every day. It’s simple, it is fast, it tastes yummy. They are fine and they look fantastic. Potato, Leek, Lentil, Pancetta Soup is something which I have loved my whole life.
To get started with this recipe, we must first prepare a few components. You can cook potato, leek, lentil, pancetta soup using 11 ingredients and 2 steps. Here is how you cook it.
The ingredients needed to make Potato, Leek, Lentil, Pancetta Soup:
- Make ready 6 good size Potatoes, diced
- Prepare 4 Leeks cleaned well. Slice down the middle and cut into thin half moon slices
- Make ready 1 chunk of Pancetta (I used “hot”)
- Prepare 1 clove Garlic
- Make ready 1/2 cup Orange Lentils (Dry)
- Make ready 2 Onions coarsely chopped
- Get 4 cups Vegetable Stock (or chicken)
- Take 3 cups Water
- Take Salt to taste (You can add pepper)
- Take 1 tbsp Vegetable Oil
- Prepare handful Chives and dry Parsley
This potato leek soup is heavy on the leeks, with just enough potato to give the soup its signature creamy texture. This is a recipe you can assemble in the slow cooker and leave for the whole day, coming home to the sweet, earthy, caramel perfume of long-cooked leeks and potato. Buttery, creamy, and made oh-so fragrant with the help of thyme and chives, this potato leek soup is the perfect companion to any cold weather dinner. You could make many alterations to the recipe depending on your taste - add a potato for soup a little thicker, substitute barley for Rinse the lentils and leave to stand in water whilst preparing the rest of the veggies.
Instructions to make Potato, Leek, Lentil, Pancetta Soup:
- In a soup pot, heat Oil. Sauté the Pancetta for 5 minutes. Add Onions and Garlic. Sauté for 10 minutes. Stirring often. Add Leeks. Sauté all together for another 10 minutes (or until you think it looks married and ready). Add Potatoes, Lentils and Stock. Bring to a boil. Once it has a rolling boil going, lower to simmer. Simmer for approx 2 hours. Taste for saltiness. If the Pancetta didn’t salt it enough, add Salt to taste.
- Top with Parsley and Chives before serving. My husband added a couple teaspoons of plain Greek Yogurt to his soup bowl to cream it up. You can also top it with grated Parmigiana Cheese to add more of a salty taste. We ate this with oven heated crusty Italian bread 🥖🍲
In a large soup pot saute leeks, onions, garlic and carrot until. Using an immersion blender (or in batches in a blender or food processor), blend the soup until smooth. This easy recipe for potato, leek, and celery root soup is great served warm on cool days or chilled on warm ones. If you can't find celery root, add an extra potato and a couple of stalks of celery as a substitute. The entire celery plant is gently anti-inflammatory, anti-arthritic, and healing for the liver.
So that is going to wrap it up for this exceptional food potato, leek, lentil, pancetta soup recipe. Thank you very much for reading. I am sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
