Ingredients
The following ingredients have 4 Servings
- 4 leeks, white part only, washed and halved lengthways
- 1½ tbsp olive oil
- 200g smoked bacon*, roughly chopped
- 800g floury potatoes, peeled and chopped into 5cm chunks
- 500ml chicken stock
- 1 cup white wine
- 300ml cream
- <b>To serve</b>
- 12 slices prosciutto*
- 1 tbsp balsamic vinegar
- 1 tbsp brown sugar
- 2 spring onions, finely sliced
Instruction
- <p>Preheat the oven to 185C. Place the leeks and olive oil in a roasting tray and toss to coat. Roast the leeks until they are soft and lightly charred at the edges (about 30 to 45 minutes).</p> <p>While the leeks are roasting, fry off the bacon in a small frying pan until crisp. Set aside to cool.</p> <p>Allow the roasted leek halves to cool before adding to a saucepan with the potatoes, bacon and chicken stock. Season to taste, bring to a simmer, cover and cook until potato breaks down and soup thickens (about 20 to 25 minutes).</p> <p>While the soup is simmering, add the balsamic vinegar and brown sugar to a small bowl and stir until sugar dissolves. Place the prosciutto slices on a baking tray lined with baking paper and drizzle over the balsamic mixture. Roast in the oven for 10 minutes or until crisp, and the balsamic mixture has caramelised.</p> <p>Once the soup has thickened, add the white wine and cook for another 5 minutes. Turn off the heat and stir through the cream.</p> <p>Blend the soup using a hand-held blender (or in a food processor in batches) until mostly smooth – some texture of the bacon should remain. Season generously to taste.</p> <p>Pour soup into bowls, and top each with a few slices of crisp prosciutto and a pinch of sliced spring onion and serve.</p> <p><i>*check cured meats are gluten-free, if required</i></p> <p><a href="https://www.goodfood.com.au/recipes/souper-duper-four-satisfying-soups-to-fill-you-up-20180524-h10hsx" target="_blank">Click here for more satisfying soup recipes</a></p>
