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Cream of leek and zucchini with crispy bacon

Ingredients for 4 people:
  • 2 large leeks
  • 6 zucchini
  • 2 bacon slices 1 cm thick
  • 150 ml vegetable stock
  • salt
  • black pepper
  • extra virgin olive oil
  • Dried tomato skins to decorate
  • 4 slices of toasted bread




Sprouted leeks and courgettes, wash them and cut them into slices; you dry the leeks in a pan with a drizzle of extra virgin olive oil, then add the zucchini, let them simmer, adding, if necessary, a little ‘vegetable stock and season with salt and pepper. Remove the pan from the heat and pass everything to the mixer, put the mixture in a saucepan, add the remaining broth and let it consume slightly, in the meantime, cut the bacon into strips and pass it in a pan for make it crunchy, then pass it on paper towels.

You can serve the past in a champagne glass, add the bacon, slice of bread bruschettata and decorate with dried tomato skins.

This post is also available in: French, Italian, Spanish

Recipes easy and quick to cook. In cucina con Manu.
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