Potato and guanciale soup

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’

 

INGREDIENTS:

3 potatoes

 

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

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Post Author: Aurora

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