Who doesn’t like to warm up with a hot soup on cooler evenings? Today we’ll make a Carrot and Leek Soup with Crispy Pork Jowl, toasted bread, and a sprinkle of Pecorino Romano that makes it irresistible. It’s a simple, genuine recipe that’s really accessible to everyone. I often serve it as a main dish, perhaps a generous portion, because it has everything: vegetables, proteins, and it’s crunchy and full of flavor.
This carrot and leek soup is our ultimate comfort food. The sweetness of the carrots pairs beautifully with the saltiness of the Pecorino and the crispiness of the pork jowl. Try it and let me know if it will also become a cozy dish for your autumn evenings.
Anna – lappetitovienmangiando
If you like pumpkin, don’t miss the upcoming recipes:
- Cost: Economical
- Rest time: 5 Minutes
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Pressure Cooker
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 21 oz carrots
- 10.5 oz leek
- 3.5 oz pork jowl
- 2 tbsp pumpkin seeds
- 4 slices bread
- as needed grated Pecorino Romano
- salt not needed
Tools
- 1 Pressure Cooker
- 1 Hand Blender
- 1 Knife
- 1 Cutting Board
- 1 Pan non-stick
Preparation
Wash the carrots with their skin on, as we won’t be discarding it, pat them dry and slice them into rounds. Slice the leek as well, removing only the small roots, and gradually place it in a bowl full of water. Then rinse it thoroughly under running water to remove any remaining dirt.
Transfer the vegetables into the pressure cooker, add 600 g of water and tightly seal with the lid. After lowering the valve lever, place on a high flame, and as soon as it starts whistling loudly, reduce to the minimum and cook for about 10 minutes. After the necessary time, let it rest for 5 minutes and release the steam by slowly lifting the valve lever, allowing all the steam in the pot to escape. At this point, blend well with an immersion hand blender.
Before serving the carrot and leek soup, dice the pork jowl and sauté it in a non-stick pan.
Distribute the soup into four bowls, add the crispy pork jowl, the oil that came out of it, the pumpkin seeds, and toasted bread in the oven or pan.
Serve our Carrot and Leek Soup with Crispy Pork Jowl piping hot, but not before sprinkling with grated Pecorino Romano.
Tips, Variations, and Storage
The soup can be stored in the refrigerator for 2-3 days in an airtight container, preferably made of glass or ceramic.
Try to avoid plastic, as it continuously releases toxic substances when in contact with food.
It can also be frozen without the croutons, so you just need to heat it up and add the bread and some pieces of pork jowl at the moment.
For a vegetarian version, we can replace the pork jowl with crispy chickpeas or cannellini beans, cooked in the oven or air fryer.
If you don’t like Pecorino Romano, Parmigiano Reggiano or Grana Padano are also fine.
FAQ (Questions and Answers)
Can I prepare it in advance?
Yes, in fact, it’s even better the next day as the flavors meld together better.
Can it be made without a blender?
Of course, we will get a rustic soup with whole vegetable pieces.
Can I replace the pork jowl with bacon?
Yes, bacon is also fine, but the pork jowl gives an extra touch.
