Peasant soup

Author: Les Cultures de chez nous
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Clafoutis aux poireaux et à la tomme
Preparation 30
Baking 15
Portions 4
Freezing No
Ingredients
Preparation

Ingredients

  • 4 diced pancetta slices
  • 15 ml (1 tablespoon) of olive oil
  • 2 chopped garlic cloves
  • 1/2 package (1 leek white) of Les Cultures de chez nous sliced leeks
  • 2 diced carrots
  • 1/4 minced and roughly chopped cabbage
  • 1 liter (4 cups) of chicken broth
  • 2 diced potatoes
  • 2 peeled and seeded diced tomatoes
  • Salt and pepper up to taste
  • 60 ml (1/4 cup) of pesto
  • 60 ml (1/4 cup) of grated romano Parmesan cheese
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Preparation

  • In a casserole, roast pancetta in olive oil. Add garlic and leek mignon. Continue cooking 1 minute.
  • Add carrots and cabbage. Cook for 2 minutes.
  • Add chicken broth and bring to a boil. Add potatoes and tomatoes then season. Simmer for 10 to 12 minutes. Rectify seasoning.
  • When serving, add pesto to the soup and sprinkle each portion with Parmesan.

Chef's notes

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