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–+ servings

Speck & Leek Chowder

Velvety, smoky, and rich — caramelised leeks simmered with Speck, cream, and chicken broth.
Print Recipe
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Course: Soup
Cuisine: German
Servings: 4 servings
Calories: 340kcal

Ingredients

  • 4 large leeks white and pale green parts, sliced
  • 200 g Speck (or smoked bacon) diced
  • 2 cloves garlic minced
  • 500 ml chicken bone broth
  • 200 ml heavy cream
  • 2 tbsp butter
  • 1 tsp Dijon mustard
  • Fresh thyme and bay leaf
  • Salt pepper, and nutmeg
  • Crispy Speck bits and chives to garnish

Instructions

  • Fry Speck in butter over medium heat until golden. Remove Speck, leaving fat in pan.
  • Add leeks and garlic to pan. Cook very slowly 15 min until completely soft and sweet.
  • Pour in broth. Simmer 10 min.
  • Add cream and mustard. Blend half the soup for a semi-creamy texture.
  • Return crispy Speck. Season with nutmeg, salt, and pepper. Garnish with chives.

Nutrition

Serving: 1serving | Calories: 340kcal | Protein: 16g | Fat: 27g | Fiber: 2g
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