Vegetable Soup with Pancetta


PancettaSoup

  • 1 Tbsp Extra Virgin Olive Oil
  • 1 pkg (4 oz) Citterio Pancetta Cubetti
  • 8 oz Onions; cut &chopped
  • 1 cup Leeks; thinly sliced & cut
  • 1 cup Celery; thinly sliced
  • 1 Tbsp Garlic; chopped
  • 2 bay leaves
  • 1 tsp salt
  • 2 cups Rutabaga; cleaned & cut
  • 1 medium turnip; diced
  • 2 large Organic Carrots; peeled & diced
  • 1 large Parsnip; peeled & diced
  • 2 - 32oz cartons Chicken Stock
  • Extra Virgin Black Truffle Oil
  • Pepper to taste

- Heat olive oil in large stockpot on medium/medium low heat. Add Pancetta. Cook 10 minutes; until Pancetta is crispy. Remove Pancetta from pot and set aside.

- Add onions, leeks, celery, garlic, and bay leaves to pot. Season with salt and pepper. Cook on medium; stirring occasionally, for 10 minutes or until softened – not browned.

- Add rutabaga, turnip, carrots, parsnips and chicken stock to stockpot . Bring to simmer on high, then reduce heat to low. Cover vented and simmer 45 minutes; until veggies are tender.

- Turn off heat. Remove bay leaves. Place soup into blender. Puree until smooth.

- Put soup into bowls and sprinkle crisp Pancetta on top.

- Serves 11

 

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