1 sheet ready-rolled frozen butter puff pastry, partially thawed
1 egg, whisked
¼ cup finely grated gruyère cheese
2 tbsp finely grated parmesan
2 tbsp olive oil
3 large leeks, trimmed and sliced
3 medium potatoes, peeled, roughly chopped
4 cups chicken stock
½ cup pure cream
8 thin slices pancetta
sour cream, to serve
finely chopped chives, to serve
1 Preheat oven to 200˚C. Line a large baking tray with baking paper. Place pastry onto a flat surface. Using a large, sharp knife, cut pastry into 16 long thin strips. Brush with egg and sprinkle with cheeses. Twist each strip of pastry and place onto prepared tray. Bake for 15 minutes or until golden and crisp. Transfer to a wire rack to cool.
2 Heat oil in a large, deep saucepan over medium heat. Add leek and potato. Cook, stirring often, for 10 minutes or until leek is tender. Add stock and 3 cups of water. Bring to the boil and simmer for 20 minutes or until vegetables are soft. Using a processor wand, puree soup. Stir in cream.
3 Meanwhile, heat a non-stick frying pan over a medium heat. When hot, add pancetta slices, a few at a time and cook for 2 minutes on each side or until crisp. Transfer to a large plate. Cook remaining slices of pancetta.
4 Ladle soup into bowls. Top with pancetta, sour cream and chives. Serve with cheese twists on the side.