Hearty Leek, Carrot And Bacon Soup - cooking recipe

Ingredients

40 g pancetta
5 g low-fat butter
2 leeks, sliced
3 carrots, sliced
25 fluid ounces chicken stock
5 fluid ounces dry white wine
3 tablespoons lentils
1/2 teaspoon dried thyme
salt
fresh ground black pepper
1/2 bunch fresh coriander (cilantro)
3 tablespoons low-fat creme fraiche
extra coriander (to garnish)

Preparation

In a large saucepan or cocotte, fry the bacon in the butter for 3 minutes.
Add all other ingredients except the creme fraiche and the extra coriander.
Bring to the boil and simmer for and hour.
Serve in bowls with a swirl of creme fraiche and the reserved coriander on top.