50g/2oz pork fat, chopped
1 garlic clove, chopped
1 tsp smoked paprika
salt and freshly ground black pepper
sprig fresh chervil, to garnish
For the leek and potato soup, heat the butter in a pan and sauté the onion, garlic and leek until softened.
Add the potato and stock and bring to the boil. Reduce the heat and simmer for ten minutes, or until the potato is tender. Remove from the heat and allow to cool slightly.
Pour the soup into a blender and blend until smooth.
For the spicy pork fat, heat the pork fat in a pan with the garlic and paprika. Season with salt and freshly ground black pepper and fry gently until the fat has rendered and the texture is crisp. Remove the fat pieces with a slotted spoon and drain on kitchen paper.
To serve, pour the soup into a bowl, top with the spicy pork fat and garnish with chervil.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
Asparagus soup
See more Paul Rankin recipes
BBC © 2012 The BBC is not responsible for the content of external sites. Read more.
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.
