Leek, pear and pancetta velouté
30
25
6 to 8
No
Ingredients
- 30 ml (2 tablespoons) of canola oil
- 1 1/2 package of 250 g (6 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
Preparation
Side-by-side mode
- 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.
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