Wednesday, January 29, 2014

Creamy Gnocchi & Leek Soup...


This is one of my favorite winter time soups because it is so creamy and fills you up.
My kids even ate this soup and really liked the Gnocchi.

The Recipe: 

Gnocchi & Leek Soup with Bacon:

What you will need:

2 tablespoons unsalted butter
1/2 teaspoon smoked paprika
1 1/2 cups cubed crusty bread
4 slices bacon, chopped
2 large leeks, white and light green parts only, thinly sliced
2 cloves garlic, chopped
4 cups low-sodium chicken broth 
1 package of Gnocchi
Kosher Salt and freshly ground pepper
1/2 cup heavy cream
1 1/2 cups frozen peas (do not thaw)
1/4 cup chopped fresh parsley

Preheat oven to 400°.  Make the croutons: Melt 1 tablespoon butter, then mix with the paprika in a bowl.  Add the bread cubes and toss.  Spread on a baking sheet and bake until golden, 8 to 10 minutes.

Meanwhile, cook the bacon in a large saucepan over medium heat until crisp, about 8 minutes.  Transfer with a slotted spoon to a paper towel-lined plate.  Discard all but about 1 tablespoon fat from the pan.  Add the remaining 1 tablespoon butter, then add the leeks and garlic; cover and cook until soft, about 5 minutes.  Add the broth, 2 cups water, the gnocchi and 1/2 teaspoon each of salt and pepper; cover and bring to a boil over high heat.  Reduce the heat to medium and simmer, partially covered, until the Gnocci are tender and the soup has thickened.   Puree half the soup in a blender, then return to the pot.  Add the cream and bring to a simmer.  Add the peas and cook until tender, about 3 minutes.  Season with salt and pepper.  Serve topped with the croutons, bacon, and parsley.  Enjoy!





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