For this dinner, we'll be using leftover bread crumbs from earlier in the weekly menu.
2
Slice the Brussels sprouts in half, drizzle with olive oil and salt and bake in the middle of the oven at 220 degrees celsius for about 20 minutes.
3
Dice leeks, red onions and potatoes.
4
Fry leeks and red onions in a saucepan with some butter until the onions are soft. Then, add the potatoes and cook for another minute.
5
Add vegetable bouillon and water, and allow the soup to cook for about 10 minutes, until the potatoes are tender.
6
Meanwhile, fry porchetta slices in a frying pan until golden brown.
7
Remove the porchetta from the pan. Add a knob of butter and stir it around to combine with the fat from the porchetta. Add the leftover bread crumbs and salt. Fry until the bread crumbs are crispy and golden.
8
Add creme fraiche to the soup and use a immersion blender to make it completely smooth. Season with salt and pepper.
9
Serve the potato soup with roast brussels sprouts, crispy porchetta and homemade croutons.
10
If followwing the weekly menu, set aside half of the croutons. They will be used in another dinner.
