Leek, Potato and Pancetta Soup
| Summary | |
|---|---|
| Prep time | 30 min |
| Cook time | 20 min + 6-8 min + 6-8 min + |
| Source | Vegetable by Nik Sharma (pg 277) |
| Yield / serves | 2-4 servings |
| Rating | (unrated) |
Ingredients
- 1 large russet potato, peeled and diced into 1-inch chunks[1]
- 1 t fine sea salt
- 1/4 t baking soda
- 4 T olive oil, divided
- 3 large leeks, green parts trimmed and thinly sliced, divided[2]
- 1/4 t fine sea salt
- 3 1/2 c boiling water
- 1 T apple cider vinegar
- 4 garlic cloves
- 2 T white or yellow miso paste
- 1/2 t ground turmeric or 15 strands of saffron
- 1 t ground black pepper, divided
- 1/4 t ground chipotle
- 4 oz pancetta, diced[3]
- 1 t whole nigella
Preparation
Place the diced potato in a medium saucepan and cover with enough water to submerge the potato complete by at least 1.5 inches. Stir in 1 teaspoon of fine sea salt and the baking soda. Bring the water to a rolling boil over high heat. Lower the heat to a simmer and cook until the potato turns tender, about 10 minutes. Drain and transfer the potato chunks to a blender.
While the potatoes cook, prepare the leeks. In a medium stainless-steel skillet, warm 2 tablespoons olive oil over medium heat. Add two of the leeks and 1/4 teaspoon of the sea salt and saute until the leeks begin to fall apart and turn golden brown, 6-8 minutes. If the leeks begin to stick or burn at any time, add 1 teaspoon water, scraping the bottom of the pan.
Transfer the cooked leaks to the blender with the potatoes. Add the boiling water, cider vinegar, garlic cloves, 2 tablespoons olive oil, miso paste, turmeric or saffron, 1/2 teaspoon of the pepper, and the chipotle.[4] Using caution, blend carefully on high speed until smooth and silky.[5] Strain the liquid through a fine mesh sieve held over a medium saucepan. Taste and season with fine sea salt.
Prepare the pancetta-leek garnish. Wipe the skillet clean (or rinse it if there are stuck-on bits of leek) and heat over medium-low heat. Add the pancetta and cook until the fat completely renders and the pancetta starts to brown, 6-8 minutes. Add nigella and remaining 1/2 teaspoon of black pepper, and saute until fragrant, about 30-45 seconds. Add the remaining leek and saute until the leeks turn golden brown and begin to crisp, about 6-8 minutes. The pancetta is salty, so taste first and season if you really need to with fine sea salt. Remove from the heat.
Divide the warm soup among four serving bowls and garnish with the pancetta-leek mixture. Serve immediately. Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
Notes
- ↑ Both russet and Yukon gold potatoes consistently produce the best
- ↑ Leek greens can be used, but some people prefer not to. They are perfectly edible and very tasty. Slice them thinly, so they tenderize when cooking.
- ↑ Pancetta is salty, so be careful when salting the leek topping. Skip the pancetta if you don't consume it-- and if you omit it, use 2 Tbsp olive oil to cook the leeks.
- ↑ Adding water and vinegar helps break the bonds that form between the starch granules inside the potatoes. The olive oil will also help coat the starch and prevent it from becoming gummy.
- ↑ If the soup thickens more than you prefer, gently whisk in 2-3 Tbsp boiling water at a time until it thins enough. Adjust the amount of salt, vinegar, and pepper accordingly. Potatoes are notorious for sucking up flavors.
