Ingredients
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25g Butterwith sea salt
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140g Pancettadiced
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2 tsp Garlicfreshly chopped
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1 Shallotfinely diced
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4 Leekwashed and finely diced
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4 medium Potatoeschopped
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900ml Vegetable Stock
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4 rashers Baconfor serving
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1 tsp Dijon Mustard
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150ml Single Cream
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for seasoning Salt
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for seasoning Pepper
Directions
I found this winter warmer soup in National Trust magazine and we just had to make it. The kids loved the smell of it, but the thought of eating leeks was too much 🙁 Nevermind, I was happy not to share. Warning: If you are not a mustard fan, I would put halve the amount in.
Steps
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1
Done
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Melt the butter in a frying pan, then add the pancetta, garlic and shallot and cook until they start to turn golden. Add the leeks and potatoes, stir well, cover and cook on low for 5 minutes. Stir after 2 minutes to avoid any of the mix sticking to the pan. |
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2
Done
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Pour in the vegetable stock, add some seasoning, then cover and simmer for 20 minutes until the vegetables are soft. |
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3
Done
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Allow the mixture to cool for 5 minutes. While cooling, grill the streaky bacon until crisp. Place to one side until later. |
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4
Done
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Blend the slightly cooled mixture in a food processor for a couple of minutes until smooth. Half way through, add the Dijon mustard and single cream and blend a little more. Add the seasoning to taste if needed. |
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5
Done
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Serve straight away with the crispy bacon scattered on top, and some warm crusty bread to mop up. |
