Leeks

Peasant soup

Name: Peasant soup
Prep time: 45 min
Cook time: 15 min
Yield: 4
Cuisine: Plats principaux
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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Author: Les Cultures de chez nous

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Preparation 30

Baking 15

Portions 4

Freezing No

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

Preparation

Side-by-side mode

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.