Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Potato, Leek, And Pancetta Soup
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- #71528
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
2 tablespoons butter or oil
1/4 pound pancetta, diced
4 leeks, white part only, thinly sliced
2 cloves garlic, minced
6 cups chicken stock
3 medium all-purpose potatoes, peeled and diced
1/2 cup heavy cream or half-and-half
1/4 cup chopped parsley
salt and pepper
directions
In large pot, heat butter. Cook pancetta until brown and crisp. Remove with slotted spoon and reserve. Discard all but 3 tablespoons fat from pot.
In same pot, cook leeks and garlic until soft. Add stock, bring to a boil, and stir in potatoes. Simmer, partially covered, 40 minutes.
Puree about 2 cups of soup mixture in food processor or blender and stir back into soup with cream. Add parsley and reserved pancetta. Taste for salt and pepper. Reheat if necessary and serve.
added by
ivannacook
nutrition data
Nutritional data has not been calculated yet.
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