Cut leek into pieces (and light green parts) and sauté it on mixture of olive oil and butter until softens. Add water (1 liter+) salt, pepper and cook 20 minutes until leek become soft. With blender or stick blender make a creamy soup. Add semolina and cook 10 minutes more. In the meantime cut pancetta into very thin pieces and fry them until crunchy. Put the pancetta onto a paper towel to soak fat. Before serving add parsley and heavy cream. Serve with croutons and pancetta sprinkled over croutons.
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|Serving Size: 1 Serving (196g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 147 (56%)|
|Amt Per Serving||% DV|
|Total Fat 16.4g||22 %|
|Saturated Fat 9.1g||45 %|
|Monounsaturated Fat 5.1g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 47.6mg||15 %|
|Sodium 1069.6mg||37 %|
|Potassium 321.5mg||8 %|
|Total Carbohydrate 27.2g||8 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 24.1g|
|Protein 4.2g||6 %|
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Calories per serving: 264
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