Authentic home cooking from Chile, with US measurements. 
Spinach, Leek, and Bacon Soup with Pantrucas
Spinach, Leek, and Bacon Soup with Pantrucas
Open in Cookpad AppSteps
- 1
MAKE THE PANTRUCAS DOUGH.
Mix the flour with the salt and enough warm water to form a soft dough ball that doesn’t stick to your hands or the table. For best results, let it rest covered with a cloth for 20 to 30 minutes. Lightly flour your work surface and roll out the dough into a thin rectangle. Cut into squares and set aside.
- 2
Prepare and cut all the soup ingredients. Heat a large pot with the oil and cook the bacon until browned.
Add the garlic and onion and sauté.
- 3
Add the carrot, celery, and bell peppers. Cover and cook for about 3 minutes so the vegetables soften.
Add the leeks, spinach, and cabbage. Cook until they release their liquid and reduce in volume.
Add the potatoes, chickpeas, bouillon cubes, salt, and broth or water. Bring to a boil.
- 4
Add the pantrucas and cook for about 5 minutes.
Gently stir in the egg and cilantro. Turn off the heat, let rest for 5 minutes, and serve.
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