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Hearty leek broth

Hearty leek broth

Hearty leek broth



25gm butter
350gm smoked pancetta
450gm sliced leek
350gm quartered peeled potato
2 sliced carrots
1 parsnip cut into 20mm chunks
175gm swede cut into 12mm chunks
1 tbs fine oatmeal
1.7ltr chicken or vegetable stock
sprig of thyme
Salt and pepper

Put potatoes, carrots, parsnip, swede and leeks into a large bowl. Sprinkle with the oatmeal and toss until the vegetables are coated.

Fry the pancetta in the butter in a large saucepan until lightly browned then add the vegetables and thyme and stew for 3 to 4 minutes until slightly softened.

Pour in the stock, bring to the boil then partly cover and simmer gently for 15 minutes removing any surface scum. Season to taste with salt and pepper.

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