Olive oil
4 ounces pancetta, sliced thin
4 celery stalks, cleaned, chopped1 pound leeks, washed, diced
4 carrots, peeled, diced1 onion, peeled, diced
4 bay leafs 1 tablespoon thyme
1 tablespoon oregano Salt and pepper
1/4 cup flour 3 quarts chicken stock
5 red potatoes, diced 1 cup fresh fresh peas
2 cups heavy cream 4 ounces Gorgonzola cheese, crumbles
1/2 cup fresh chives, chopped
In a large stockpot, heat 2 tablespoons olive oil over high heat. Add the pancetta and fry until crispy. Add the celery, onions and carrots. Saute for 3 minutes. Add 1/2 of the the leeks and saute 3 minutes. Add the oregano, thyme, black pepper and flour. Stir in flour while scraping the bottom of pan. Add the stock and bay leafs. Bring to a boil. Add the potatoes and cook for 10 minutes. Add the remaining leeks and simmer for 3 minutes. Add the peas and simmer for 3 minutes. Add the cream and simmer for 2 minutes. Remove from heat. Remove bay leafs. Slowly mix in cheese until melted. Mix in chives. Serve.
