Name: Winter Comfort Rustic Italian Potato and Pancetta Soup
Yield: 46
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

Recipe courtesy of Piazza Bistro and chef Daniel Pascoa. Visit them at piazzabistro.ca, or call 905-618-0255

Yields46 Servings

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

Sauté the pancetta in a soup pot to render the fat. Remove the pancetta to a paper towel.

Add the chopped vegetables to the rendered fat and cook until they start to brown and soften.

Deglaze the pot with wine scraping up the browned bits from the bottom of the pot.

Add all remaining ingredients, except for the cream, and simmer for 15 – 20 minutes.

Add the cream and simmer for an additional 5 minutes.

Puree the soup and add the reserved pancetta, saving some for garnish, season to taste.

Serve hot topped with a sprinkle of reserved pancetta and finished with a drizzle of olive oil.

CategoryDinner, Lunch

Ingredients