YIELDS

4 Servings

PREP TIME

15 mins

COOK TIME

25 mins

TOTAL TIME

40 mins

Potato and Watercress Soup with Crispy Pancetta

Ingredients

8 D'Orsogna Rolled Pancetta Slices or Prosciutto Slices
2 Brown Onion or French Shallots, roughly chopped
2 Garlic Cloves, peeled and crushed with the palm of your hand
1 Carrot, peeled and roughly chopped
2 Potatoes, peeled and roughly chopped
2 tbsp Extra Virgin Olive Oil
Leftover Parmesan Rind (optional)
1 Bunch of Watercress, leaves picked and reserve a few for topping
Salt and Pepper, for seasoning

Method

1

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.

2

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.

3

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.

4

Once the vegetables are soft, add the watercress stems to the pot. Let it simmer for an additional 5 minutes.

5

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.

6

Serve the soup hot, garnished with crispy D'Orsogna Pancetta slices and reserved watercress leaves.

Related Products

Artisan Pancetta Rolled 100g

Prosciutto 100g