Fine Tuna Soup

Last Updated on September 30, 2024

Soup with tuna, leek, bacon and potatoes. Softened with cooking cream and served with toasted baguette or toast.

Ingredients:

180 g canned tuna in oil 30 g of English bacon 1.5 l hot chicken stock 100 ml whipping cream 2 pcs of large peeled potatoes 1 pcs small onions 2 tbsp leek 1 tbsp olive oil white pepper salt

Procedure:

1. Fry the onion chopped finely in oil and at the same time fry the bacon
2. When both turn pink, add the tuna (skim off the oil, which we no longer use, but if the can is in its own juice, add the juice to the broth)
3. Fry for a while and then pour in the hot broth, to which add the potatoes cut into smaller cubes
4. When they soften, add the leeks , pour in the cream, salt and pepper to taste and set aside
5. Add thinly sliced leeks (or spring onions), and cook no more.

Recommendation:

Serve with lightly toasted toast or baguettes.

Note:

Written and photographed by Daniela Svobodová. Daniela Svoboda, Daniela Svoboda, Daniela Svoboda, Daniela Svoboda, Daniela Svoboda, Daniela Svoboda, Daniela Svoboda, Daniela Svoboda, Daniela Svoboda: Daniela likes to cook …. and write.