Leek and Guanciale Soup

Leek is such a basic vegetable and totally underrated. A place to shine in is a soup.

When you don't have bacon, the solution is Guanciale. A block of it lasts a long time in the fridge. Cutting down some slices and many dishes are getting an upgrade.

The cooking process is easy when all the chopping is done.

Put the guanciale in the cold pot and start the heat at medium high. Let it render out the fat

Add leek, onion and garlic to saute a couple of minutes. Chickenstock next to cook for 15 minutes. Season with pepper and a little salt.

In the meantime cut up some toast in cubes and in a little butter and oil brown it.

Ingredients:

60 g Guanciale

White part of 1 leek

1 green onion

2 garlic cloves

400 ml chickenstock

Salt and pepper

2 slices of toast

1 tbsp butter 1 tbsp oil