Nitkos Leek Cream Soup

1. 1

   Cut leek into pieces (and light green parts) and saute it on mixture of olive oil and butter until softens.

2. 2

   Add water (1 liter+) salt, pepper and cook 20 minutes until leek become soft.

3. 3

   With blender or stick blender make a creamy soup.

4. 4

   Add semolina and cook 10 minutes more.

5. 5

   In the meantime cut pancetta into very thin pieces and fry them until crunchy.

6. 6

   Put the pancetta onto a paper towel to soak fat.

7. 7

   Before serving add parsley and heavy cream.

8. 8

   Serve with croutons and pancetta sprinkled over croutons.

* Per serving · 4 servings · Values may vary.

No additional tips available.