0:00
Hello everybody. Today we make patere, leek soup
0:04
The leak, you gotta make sure they clean good, because the leak is grow on dirt
0:11
A lot of dirt it goes inside the leaves over here, and so you know wash good
0:17
When you make a soup and everything, you let's sand you chew, and the teeth it goes
0:23
and you gotta make sure the clean. And now we got to the thing and we wash
0:29
Okay, the leak gets a nice wash. We start with oil. This garlic gets a quarter and a half
0:37
After this, everything chopped together with the leak and the patera. Now we wait the oil to be really, really hot
0:46
I want to start with the leak. Okay, now we start with the leak
0:55
We saute a little bit of the leak. Oh, the leaky give already so good smell
1:01
And we put potato. And we saute the potato. A little bit about three minutes
1:08
This is golden yogurt, potato. I was peeled off before and I was washed
1:13
Okay, now this is ready. Now it's time to put chicken stock
1:17
Now make sure the chicken stock got to be hot. You don want to put cold okay stop the potato the leak stop cook This is a 7 cup chicken stock I was making this Now he gotta cook
1:32
And I wait when he starts the boil, we low the flame, low myriad
1:38
Okay, now the soup almost ready. I need the salt, not too much, but I need a little salt
1:45
Like this. Let's say by a teaspoon salt. And we give a little turn
1:50
Okay, now we do the one. guanjali. See you not got a guanjali, you can use bacon or pancetta
1:57
And we make a nice, crispy guanjali. I put on a pepip towel, I'll leave it off and I chop a little bit more small
2:07
Okay, now I got the bread, and I want to put little oil on the top
2:12
and want to put in the oven. When it's nice, crispy, I take it out, and I want to spread a little garlic on top
2:19
Okay, now the soup is a little bit of the oven. Okay, now the soup is a nice crispy. It was ready and it was cooked for 45 minutes
2:25
Okay, now we gotta blend the soup. So you don't got one of this, you can use a blender
2:31
Okay, now the soup is done. We bring right over here, and now it's time of the taste
2:40
Okay, we put little guanjale, pecorino cheese, little passolet, little passolet
2:50
It's delicious. Salute
