Nitko’s Leek Cream Soup

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• 600 g leeks
• 1 tablespoon olive oil
• 20 g butter
• 2 tablespoons semolina
• 2 teaspoons parsley
• 100 g heavy cream
• 15 g pancetta
• 10 g salt
• 2 g pepper

Recipe

• 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.