FOOD & DRINK

Leeks and borlotti soup

Leeks can be a very underestimated vegetable, but being sweet and tasting a little less than an onion, it can be used as a side dish on its own, braised for example, or added to other ingredients like in this recipe. I used tinned borlotti but you can use fresh cannellini beans and cook a day in advance.

INGREDIENTS

for 2 people:

150g borlotti beans - tinned Half leek roughly chopped

50g guanciale - or pancetta if not available (optional) 2 tbsp olive oil Salt and pepper to taste

For the croutons:

One slice of sandwich bread cut into cubes The oil from the guanciale to fry

METHOD

1. In a frying pan add your guanciale and let it crisp up. There is no need to use oil because there will be plenty coming out of the meat. If however you can’t find guanciale and use pancetta, add 2 tbsp of olive oil to the pan. Once the guanciale is nice and crisp, set aside in a plate leaving the oil in the pan. Fry your bread cubes and let drain on some kitchen towel.

2. To the same pan add your leek and let sauté. Once it is nicely coated in the oil, add your beans and a little at a time, add the water from the tin and cook both until softened. If you have used cannellini beans, add water as necessary. You could serve the soup like so or I took half out and puréed and then added again to the pan. I didn’t add any salt, but depending on your taste you could hence is optional in the recipe. 3. Serve with the crispy guanciale, croutons and a drizzle of olive oil.

Our recipes come from NN Pulse food writer, Sofia Gallo, an acclaimed local chef, food writer and teacher at Milton Keynes Cookery School. She has recently won the ICG Cooking Competition and was a contestant on BBC’s Masterchef.