It’s excellent as a main meal for dinner, but also ideal as a small appetizer to welcome guests during lunch.
Potato soup is very creamy and easy to prepare. In this recipe I wanted to enrich it with guanciale and some sage leaves that make it really appetizing.
Do you have just half an hour?
SERVES 4 PEOPLE
READY IN 35’
1 small piece onion
1 tablespoon extra-virgin olive oil
1 teaspoon guanciale, cubed
Salt to taste
2 cups broth
Sage to taste
1 tablespoons guanciale, cubed
½ glass milk
STEP 1: CUT THE POTATOES
Peel the potatoes and cut them into small squares.
STEP 2: BROWN
Slice the onion and fry it in a non-stick pan with oil. Add potatoes, cubed guanciale and a pinch of salt. Cook 5 more minutes.
STEP 3: ADD BROTH
Add hot broth, sage leaves and cook covered with a lid for 15-20 minutes.
STEP 4: BROWN GUANCIALE
Brown guanciale in a non-stick pan for about 10 minutes.
STEP 5: BLEND
Remove the sage and blend the cream with an immersion blender. Now taste it and if needed add salt.
Finally add milk and continue cooking for 5 more minutes.
A PIECE OF ADVICE: you can decorate the cream adding a drizzle of oil and some crispy bacon roasted in a pan without adding anything. For a veg version don’t use guanciale and follow the recipe in the same way.
#getBready & enjoy your meal