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Leeks
Leeks, pears and pancetta velouté
Author:
5/15
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Preparation
30
Baking
25
Portions
6 to 8
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
Ingredients
30 ml (2 tablespoons) of canola oil
1½ package (4½ cups) of Les Cultures de chez nous sliced leeks
4 peeled and seeded pears
30 ml (2 tablespoons) of curry
1,5 liter (6 cups) of chicken broth
3 peeled and diced potatoes
Salt and pepper up to taste
125 ml (1/2 cup) of 15% country style cream
8 diced pancetta
2 diced pears
10 ml (2 teaspoons) of lemon juice
15 ml (1 tablespoon) of honey
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Leeks, pears and pancetta velouté
From
Nov 24
to
Jan 01
Preparation
In a casserole, heat oil at medium heat. Cook sliced leeks and pears for 2 to 3 minutes, until tenderness.
Add curry, broth, potatoes and seasoning. Bring to a boil. Cover and simmer at low heat for 20 to 25 minutes, until potatoes are cooked.
With a blender, reduce the preparation into an homogenized puree. Set back in the casserole. Add cream and heat 5 minutes.
As for garnishing, fry pancetta for 1 to 2 minutes in a pan at medium high heat.
Add pears, lemon juice and honey. Stir. Caramelize at medium heat for 1 to 2 minutes.
Divide velouté into bowls. Add one or two spoonful of garnishing over each portion.
Chef's notes
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Leeks, pears and pancetta velouté
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