1 Preheat oven to 200°C. Line a large baking tray
with baking paper. Place pastry onto a flat
surface. Using a large, sharp knife, cut pastry
into 16 long thin strips. Brush with egg and
sprinkle with cheeses. Twist each strip of pastry
and place onto prepared tray. Bake for 15 minutes
or until golden and crisp. Transfer to a wire rack
to cool.
2 Heat oil in a large, deep saucepan over medium
heat. Add leek and potato. Cook, stirring often,
for 10 minutes or until leek is tender. Add stock
and 3 cups of water. Bring to the boil and simmer
for 20 minutes or until vegetables are soft. Using
a processor wand, puree soup. Stir in cream.
3 Meanwhile, heat a non-stick frying pan over a
medium heat. When hot, add pancetta slices, a few at
a time and cook for 2 minutes on each side or until
crisp. Transfer to a large plate. Cook remaining
slices of pancetta.
4 Ladle soup into bowls. Top with pancetta, sour
cream and chives. Serve with cheese twists on the
side.
Originally Submitted
5/19/2013
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