You may also like
Categories:Viewed: 11 - Published at: 9 years ago
Ingredients
- 1 1/2 sticks unsalted butter
- 6 small leeks (about 1 3/4 pounds), white and light green parts only, thinly sliced (4 cups)
- 4 pounds large Yukon Gold potatoes, peeled and thinly sliced
- 1 bunch broccoliflorets coarsely chopped, stems peeled and sliced
- 4 cups chicken stock or low-sodium broth
- 2 cups half-and-half or heavy cream
- Salt and freshly ground white pepper
- One 12-ounce loaf of sourdough bread, crusts removed and bread cut into 1-inch cubes
- 1/4 cup canola oil
- 2 ounces thinly sliced pancetta, finely chopped (1/4 cup)
- 2 tablespoons chopped sage
- 1 tablespoon chopped rosemary
Method
- In a very large pot, melt 1 stick of the butter.
- Add the leeks, potatoes and broccoli and cook over high heat for 10 minutes, stirring frequently.
- Add the stock and 6 cups of water, cover and bring to a boil.
- Simmer over moderate heat until all of the vegetables are tender, about 10 minutes.
- Working in batches, puree the soup until very smooth.
- Return the puree to the pot and stir in the half-and-half.
- Season the soup with salt and white pepper.
- Keep warm.
- Meanwhile, pulse the bread cubes in a food processor until coarse crumbs form.
- In a large skillet, melt the remaining 4 tablespoons of butter in the oil.
- Add the pancetta, sage, rosemary and bread crumbs and cook over moderately high heat, stirring frequently, until the crumbs and pancetta are browned and crisp, about 10 minutes.
- Drain on paper towels.
- Ladle the soup into bowls, garnish with the pancetta crumbs and serve.
