Winter Comfort Rustic Italian Potato and Pancetta Soup
Recipe courtesy of Piazza Bistro and chef Daniel Pascoa. Visit them at piazzabistro.ca, or call 905-618-0255
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
Instructions
- 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.