Monday lunch tip: Leek soup with potatoes


  • 200 grams of shallots
  • 400 grams of potatoes
  • 30 grams of oil or butter
  • 30 grams of bacon
  • 30 grams flour
  • salt pepper


  1. Cut the bacon into cubes and beat with the shrimp.
  2. Clean the leeks well and chop them into pasta. Use as many green leeks as possible.
  3. Peel the zucchini, grate it and cut it into small cubes or thin slices.
  4. Add the fat to the bacon and add it. Roast for a few minutes, then add the shallots and sauté over low heat, letting them simmer for a minute or two.
  5. Sprinkle the leeks with flour, add the potatoes, pour in the water or broth base (bone broth), bring to a boil and simmer until soft, about 5-10 minutes.
  6. Finally, salt and pepper and serve as needed.

Note: Cook in an open pan to preserve the beautiful green color of the leeks.

Tip: After soup, serve the fertella with wild asparagus with aged balsamic vinegar and cob, and sweetened strawberries for dessert. You can use the rest of the soup in your Thursday risotto.

Do you know how to clean leeks? It grows in the ground, its roots are very deep, the soil is stuck between the leaves. Since we do not want to feel it in our mouths, we cut the balls in half and lengthwise, and then wash everything that has accumulated between the leaves under a jet of water.

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