4 Servings
15 mins
25 mins
40 mins
In a large pot, heat the extra virgin olive oil over medium heat. Add the chopped shallots, carrot, garlic cloves, and chopped potatoes. Stir and cook until the vegetables are softened, about 5 minutes.
Add a pinch of salt and the parmesan rind to the pot. Cover the vegetables with water and bring to a simmer. Let it cook for 20 to 25 minutes, or until the vegetables are soft enough to be blended.
While the soup is simmering, preheat the oven to a high temperature. Place the slices of D'Orsogna Pancetta on a baking tray and bake in the oven until crispy, about 10-12 minutes.
Once the vegetables are soft, add the watercress stems to the pot. Let it simmer for an additional 5 minutes.
Remove the parmesan rind from the pot. Using an immersion blender or a countertop blender, blend the soup until smooth and creamy. Season with salt and pepper to taste.
Serve the soup hot, garnished with crispy D'Orsogna Pancetta slices and reserved watercress leaves.