Potato, leek and saffron soup with crispy pancetta
5
Points®
Total time: 45 min • Prep: 35 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Spice up the ol’ potato and leek soup with some fragrant and vibrant saffron topped with crispy pancetta.
Ingredients
Olive oil
1 tbs
Garlic
2 clove(s)
Fresh thyme
1 tbs, chopped
Leek
2 whole, thinly sliced
Celery
2 stick(s), thinly sliced
Cauliflower
2 cup(s), coarsely chopped
Potato(es)
500 g, coarsely chopped
Salt reduced chicken stock
6 cup(s), (1.5 Litres)
Dried saffron
¼ tsp
Pancetta
64 g, (buy 4 x 20g slices, fat trimmed)
Light cream
1 tbs
Fresh flat-leaf parsley
1½ tbs, finely chopped
Instructions
1
Heat oil in a large saucepan over medium heat. Cook garlic, thyme, leek and celery, stirring, for 10 minutes or until vegetables have softened. Add cauliflower and potatoes and cook, stirring, to coat in leek mixture.
2
Add stock and saffron and bring to the boil. Reduce heat and simmer, partially covered, for 25 minutes or until potatoes are tender. Season with salt and pepper.
3
Meanwhile, preheat grill on high. Line a baking tray with foil. Grill pancetta, turning halfway through cooking, for 5 minutes or until crisp. When cool enough to handle, break pancetta into bite-sized pieces.
4
Using a stick blender, blend soup until smooth. Reheat over medium heat if necessary. Divide among bowls. Drizzle with cream and top with parsley and pancetta. Sprinkle with pepper to serve.
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