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Leeks, pears and pancetta velouté

Author: 5/15
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Velouté de poireaux, poires et pancetta, pommes de terre et cari
Preparation 30
Baking 25
Portions 6 to 8
Freezing No
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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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