This is a very colorful fresh tasting soup. The house smells so wonderful while it is cooking. You really need a food processor to get this fully pureed and silky.
The soup could be the star of a luncheon or a starter for dinner. This soup freezes very well and can stay for about 2 months in the freezer.
Ingredients:
5 oz pancetta diced
1 medium onion chopped
2 lbs carrots, peeled and chopped
5 celery stalks chopped
2 large russet potatoes peeled and chopped
1/2 cup flour
2-1/2 quarts low sodium chicken stock
1 stick unsalted butter
6 sprigs italian parsley, and some for garnish
2 bay leaves
4 sprigs fresh thyme
salt
fresh ground pepper
sour cream for garnish
Take cheesecloth or kitchen twine and make a bundle of the parsley, bay leaf and thyme as you will be discarding it later.
In a soup pot, melt butter over medium heat. Add pancetta and stir until soft but not brown. Add onion, carrots, celery and potatoes. Stir frequently until the carrots and potatoes are soft, about 5 minutes. Stir in the flour until it is incorporated into the vegetables. Add the chicken broth and bring soup to a boil. Add the spice bundle and season with salt and pepper. Turn heat to low and cook covered for about 45 minutes. Stir occasionally. Remove form heat and let cool to almost room temperature.
Discard the spice bundle and ladle soup into a food processor in batches. Run it until the soup is a creamy puree. Return the soup to the pot and when you are ready to serve reheat and garnish with some chopped fresh parsley and a dollop of sour cream.
I like to serve with a nice crusty italian bread...
ENJOY!
Sunday, October 17, 2010
CARROT AND PANCETTA SOUP
Popular Posts
-
Today, the Mai Tai Tahiti the most popular beverage, and has served in all restaurants and bars. Requires careful selection of the tropical...
-
Yes shrimp is low in calories...about 6 per shrimp ......not so good in a iodine and cholesterol...but in moderation....the slaw.... the sl...
-
All this is very simple. Suffice to do was change the same old same old in Margarita Jello shots . its Work. But as Margarita Jello shot wa...
-
Do Not make the face you are making at the thought of a kinda fried chicken and YOGURT! Yogurt does add a ton of flavor to dishes without o...
-
A good friend passed this one along to me. Blood and Sand was created from the 1922 classic silent movie of the same name starring Rudolf V...
-
This is a take on the traditional grasshopper cocktail with a twist. So rich and creamy with the creme de menthe and white creme de cacao.....
-
It's Columbus Day Weekend!!!!! Trees changing color, Fall crisp air...and just one more reason to celebrate being (at least partially) I...
-
ARE YOU HOT YET? So I have been very busy trying to get my yard in shape so I can go to Maine to get THAT yard in shape...aaauuugggh! The hu...
-
Hope everyone had a marvelous Thanksgiving. I certainly did! Now begins all of our Christmas Holiday cocktails...yum! This makes a great pre...
-
Salsa is great on so many foods...from anything Mexican to steak to egg frittatas! You can freeze this for 3-4 months or it lasts in the ref...
0 comments:
Post a Comment