Potato, leek and saffron soup with crispy pancetta
1 tbs, chopped
2 whole, thinly sliced
2 individual, thinly sliced
2 cup(s), coarsely chopped
500 g, coarsely chopped
Salt reduced chicken stock
6 cup(s), (1.5 Litres)
64 g, (buy 4 x 20g slices, fat trimmed)
Light thickened cream
Fresh flat-leaf parsley
1½ tbs, finely chopped
- 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.
- 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.
- 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.
- 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.