Leek and bacon soup
4 servings
25 minutes
Leek and bacon soup is a harmony of tenderness and rich flavor. Originating from European cuisine, it combines the softness of leeks with the spiciness of bacon, creating a cozy and warming dish. The broth enriches the taste, while fresh rosemary adds subtle herbal notes. The lightness of pasta makes the soup nutritious but not heavy. Perfect for cool evenings when warmth and homely comfort are desired. Serving it with ciabatta makes it even richer and more enjoyable. This soup is the perfect balance of simplicity and sophistication, delighting everyone who tries it.
1
Heat a large pot, sauté the leeks and bacon over medium heat for 5 minutes until the leeks are soft.
- Leek: 4 stems
- Bacon: 8 pieces
2
Pour broth into the pot, add rosemary and spices to taste.
- Chicken broth: 1.5 l
- Fresh rosemary: 2 stems
3
Bring to a boil, then cook for another 5 minutes.
4
Add the pasta and continue to cook for 10 minutes until the pasta is done.
- Pasta: 200 g
5
Serve with warm ciabatta.
