Leeks

Leek, pear and pancetta velouté

Name: Leek, pear and pancetta velouté
Prep time: 55 min
Cook time: 25 min
Yield: 6 to 8
Cuisine: Entrées
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

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Author: 5 ingredients 15 minutes

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Preparation 30

Baking 25

Portions 6 to 8

Freezing No

Ingredients Preparation

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.