in Soup Recipes

Leek soup with bacon croissants

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Ingredients for 4 servings:

  • 50 g bacon, streaky
  • 1 ½ bunch parsley
  • 1 pack of dough (Knack and Bake croissants)
  • 1 egg(s)
  • 2 stalk(s) leeks, medium-sized
  • Butter or margarine
  • 1 liter broth, clear
  • salt and pepper
  • 1 tbsp sherry

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Fry diced bacon until crispy, let cool, and toss with chopped parsley. Place the croissant slabs on a baking sheet lined with parchment paper, spread the bacon and parsley mixture on the wide side, and roll them up. Beat the egg and brush the croissants with it. Bake in a preheated oven at approx. 200°C for 10-13 minutes until golden brown. Trim and wash the leeks, and cut them into rings. Heat the fat in a saucepan and lightly sauté the leeks. Add the broth and simmer for 8-10 minutes. Season with salt, pepper, and sherry.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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