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Leek and potato soup with Traditional Balsamic Vinecar of Modena (recipes first courses)
Ingredients for 6 persons:
1 kilogram o f leeks
800 grams of potatoes
100 grams of pork bacon
1 onion
1 carrot
1 stalk of celery
1 clove of garlic
1 bay leaf
1 sprig of rosemary
1 small handful of stage leaveS
50 grams of butter
1 glass of dry white wine
vegetable broth
olive oil
salt and pepper to taste
Traditional Balsamic Vinegar of Modena
Finely chop all the vegetables and spices, except the bay leaf, leeks and potatoes; add salt and pepper and slowly sautè vegetables in a heavy casserole dish with oil and butter.
Add the finely chopped bacon and the wine.
Let the liquid evaporate and add 2 teaspoons of Traditional Balsamic Vinegar.
Add the leeks (cut into slim strips), the potatoes (peeled, and cut into small cubes) and the bay leaf.
Add the broth, cover, and cook over a slow heat until thè vegetables are cooked and the soup is creamy.
TENUTA GUADO AL TASSO
Vermentino di Bolgheri 2007
Vermentino (Wine Tuscany) |
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White wine with a fragrance that is typical of vineyards.
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