The leek adds a delicate sweet flavor to the dish. Absolutely perfect!
Serves: 4 Preparation: 20′ Cooks in: 35′ Ready in: 55′
3 potatoes, peeled, diced
4 leeks, diced
1 onion, diced
1 carrot, diced
1/5 cup extra-virgin olive oil
2 tbsp butter
1 chicken stock cube
1½ lt water
1 tsp chives, finely chopped
salt, freshly ground black pepper
For the bruschettas
4 slices of sourdough bread a little stale
1 cup gruyere grated
150gr pancetta, finely diced, sautéed in a non-stick frying pan
In a large pot heat oil and butter and sauté all vegetables for 2-3 minutes. Season lightly, add chicken stock cube and water. Partially cover, reduce heat and simmer 30 minutes or until vegetables are tender. Process all ingredients in the pot using a hand blender until smooth. Remove soup from heat and season with salt (if needed) and pepper.
In the meantime prepare the bruschettas: Place slices of bread on a baking dish lined with baking parchment. Drizzle with olive oil, sprinkle with pancetta and cheese and bake in a preheated oven until cheese melts and gets a nice color.
Serve soup in bowls and sprinkle with chives, placing one bruscetta on top.
Photo: John Athymaritis Food styling: Antonia Kati