Sunday, October 17, 2010


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.


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
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...


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