Potato and Watercress Soup with Crispy Pancetta
Ingredients
Method
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.
Ingredients
Directions
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.