LEEK AND PEAR SOUP WITH BACON ESPUMA

Name: LEEK AND PEAR SOUP WITH BACON ESPUMA
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 400 g leeks, cut into pieces; 1 null garlic clove, pressed; 300 g pears, peeled and chopped; 100 g flory potatoes, peeled and chopped; 1 null bay leaf; 1000 ml vegetable stock; 300 ml cream; null some salt; 100 g smoked bacon cubes; 250 ml heavy cream; 2.5 g salt; 1 pinch black pepper, freshly ground; 1 pinch cayenne pepper; 1 tablespoon olive oil; 80 g streaky bacon; 200 g pears, diced; 5 sprig thyme, leaves picked; 1 knifeTip nutmeg; 1 knifeTip cinammon; 1 pinch salt

Servings

4 Persons

Difficulty

Medium

Ingredients

For the soup
1 tablespoon olive oil
400 g leeks, cut into pieces
1 garlic clove, pressed
300 g pears, peeled and chopped
100 g flory potatoes, peeled and chopped
1 bay leaf
1000 ml vegetable stock
300 ml cream
Some salt

For the smoked bacon espuma
100 g smoked bacon cubes
250 ml heavy cream
2.5 g salt
1 pinch black pepper, freshly ground
1 pinch cayenne pepper

For the topping
1 tablespoon olive oil
80 g streaky bacon
200 g pears, diced
5 sprig thyme, leaves picked
1 knife tip nutmeg
1 knife tip cinammon
1 pinch salt

Preparation

Heat the oil in a large pan. Briefly sauté the leeks and garlic. Add the pears, potatoes, and bay leaf, and cook gently for about 3 minutes.

Pour in the stock and bring to the boil. Reduce the heat, cover, and let simmer for about 20 minutes.

Pour in the cream and continue to simmer uncovered for about 10 minutes. Purée the soup and season with salt.

Render the smoked bacon cubes in a saucepan, then pour in the heavy cream. Bring briefly to the boil, then let infuse over low heat for about 15–20 minutes. Season with salt and pepper.

Then strain finely and pass through a funnel and sieve into a whipper (e.g. Kisag Whipper Professional 0.5 L).

Close the whipper tightly, charge with one cartridge, and shake vigorously about 10 times. The smoked bacon espuma can be used either warm or cold.

Heat the oil in a non-stick frying pan.

Add the pears, bacon, and thyme and fry until crispy for about 5 minutes, stirring occasionally. Season to taste.

Soup Reinvented: Leek, Pear & Bacon Espuma

Discover how leeks, pears, and potatoes come together to create a velvety soup – refined with a light bacon espuma from the whipper and a crispy-fruity pear-and-bacon topping. The result: an exciting interplay of sweet, salty, and savory flavors that is sure to impress. Perfect for anyone who loves to cook creatively and share new taste experiences with friends. Whether served as an elegant starter or the highlight of a cozy evening, this soup is more than just comfort food – it’s a true culinary statement. Cook, savor, impress – that’s how food becomes real fun!

Watch the video

Soup Reinvented: Leek, Pear & Bacon Espuma

You can prepare this recipe using the following products

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LEEK AND PEAR SOUP WITH BACON ESPUMA

Ingredients

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Preparation