Recipe courtesy of Piazza Bistro and chef Daniel Pascoa. Visit them at piazzabistro.ca, or call 905-618-0255
3-4 lbs. Yukon Gold Potatoes - roughly chopped
½ lb. Artisan Pancetta – diced
1 Spanish Onion – diced
2 Celery Stocks– diced
1 Carrot – peeled and diced
¼ Cup White Wine
4 Garlic Cloves
2 Bay Leaves
16 Cups Vegetable Stock
2 Cups 35% Cream
1 Tbsp. Thyme – freshly chopped
Kosher Salt and pepper to taste, olive oil to finish
1
Sauté the pancetta in a soup pot to render the fat. Remove the pancetta to a paper towel.
2
Add the chopped vegetables to the rendered fat and cook until they start to brown and soften.
3
Deglaze the pot with wine scraping up the browned bits from the bottom of the pot.
4
Add all remaining ingredients, except for the cream, and simmer for 15 – 20 minutes.
5
Add the cream and simmer for an additional 5 minutes.
6
Puree the soup and add the reserved pancetta, saving some for garnish, season to taste.
7
Serve hot topped with a sprinkle of reserved pancetta and finished with a drizzle of olive oil.
Ingredients
3-4 lbs. Yukon Gold Potatoes - roughly chopped
½ lb. Artisan Pancetta – diced
1 Spanish Onion – diced
2 Celery Stocks– diced
1 Carrot – peeled and diced
¼ Cup White Wine
4 Garlic Cloves
2 Bay Leaves
16 Cups Vegetable Stock
2 Cups 35% Cream
1 Tbsp. Thyme – freshly chopped
Kosher Salt and pepper to taste, olive oil to finish
