My husband's homemade focaccia has become something of a legend. In anticipation of a special weekend lunch while visiting our friends Cory and Richard, focaccia was to be one of the menu highlights, served with a charcuterie of specialty cold cuts and cheeses from Scheffler's Delicatessen in the St. Lawrence Market, in addition to Guy's famous Leek and Potato Soup, which was to be 'ramped up' with sautéed pancetta and chopped chives. The prefect lunch for a chilly winter afternoon, the Leek and Potato Soup was hearty, comforting and absolutely delicious, as were the Focaccia Sandwiches.
Guy's hand-made Sourdough Focaccia with tomatoes, olives and rosemary from our garden
has risen about to go into the oven
Mortadella and Salami
all set out for making custom Focaccia sandwiches
Leek and Potato Soup with Pancetta and Chives
Serves 6
2 tbsp butter
3 cups thinly sliced leeks, white and pale green parts only
3 russet potatoes, peeled and cut into 1/2-inch cubes
4 cups chicken stock
1/2 tsp salt
1/2 cup cream
4 oz diced pancetta
3 tbsp chopped fresh chives, for garnish
Add the diced pancetta to a cold pan and turn the heat to medium-low. Cook stirring occasionally until the fat renders and the pancetta becomes caramelized and crispy, about 5-7 minutes, then remove the pancetta from the pan, drain on paper towel and set aside.
In a large pot, warm the butter over medium heat. Add the leeks and cook, stirring frequently until softened, about 5 minutes. Add the potatoes and broth, increase heat to high and bring to a boil. Cover, reduce the heat to medium and simmer until the vegetables are very tender, about 25-30 minutes. Using an immersion blender, purée the soup until very smooth. Add the cream and season to taste with sea salt and freshly ground white pepper. To serve, ladle the soup into warm bowls, and garnish with pancetta and chopped chives.
No comments:
Post a Comment