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Leeks
Peasant soup
Author:
Les Cultures de chez nous
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Preparation
30
Baking
15
Portions
4
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
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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Peasant soup
From
Oct 08
to
Jan 01
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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