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It’s all about the bacon crumbs (we didn’t have pancetta)! Really nice creamy soup with a crunchy, salty, herby crumble on top.
Recipe link
Food & Wine Magazine| Nov 2010
Filed under: RECIPES, Starters & Soups | Tagged: food, food & wine magazine, nov 2010, Potato Leek and Broccoli Soup with Pancetta Crumbs, RECIPES |
Bay Area Foodie 
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