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EN
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THE EXPERIENCE
THE EXPERIENCE
recipe by:
Madame Ginger
traditional
contemporary
Level of difficulty
Time needed
35 minutes
INGREDIENTS
FOR THE SOUP
6 slices of bacon chopped
30 gr. DODONI fresh cow’s butter
1 white onion sliced
400 gr. leeks sliced
salt
freshly ground pepper
fresh thyme
3 medium-sized potatoes, in cubes
1 ½ L water
80 gr. DODONI Kefalotyri, grated
FOR SERVING
50 gr. DODONI Kefalotyri, grated
freshly ground pepper
fresh thyme
PREPARATION 
Wash and peel the vegetables. Chop the bacon.
EXECUTION 
In a pot heat the butter and fry the bacon until browned and crispy. Remove half the bacon off the pot and on paper towels and leave aside. Add the onion and leeks in the pot and saute for 6-7 minutes until soft. Add salt and pepper and stir. Add the potatoes, saute for 2-3 minutes and cover with the water. Let the soup boil, lower the heat and let cook for about 20 minutes, until the vegetables soften. Towards the end of cooking, add some fresh thyme. Add the kefalotyri in the soup and puree, using an immersion blender, until velvety and smooth. If it’s too thick, add a bit more water and puree some more.
Serve the soup warm, garnished with grated kefalotyri, freshly ground pepper, crispy bacon and a bit of thyme.
