Warm Lentil Soup With Pancetta
Serves: 6
Darlene Legros
1 January 1970
Based on User reviews:
53
Spice
51
Sweetness
50
Sourness
44
mins
Prep time (avg)
5
Difficulty
Ingredients:
1.5 cups
White Onion (chopped about 1 medium)3 cup
Carrot (chopped)2 small
Bay Leaves1 tbsp
Thyme (chopped fresh)2 tbsps
Whipping Cream1 tbsp
White Wine VinegarDirections:
1
Sauté pancetta in heavy large pot over medium-high heat until crisp and brown
2
Using slotted spoon, transfer to paper towels to drain (do not clean pot)
3
Spoon 1 tablespoon drippings into medium skillet and reserve
4
Add celery, onion, carrot, bacon, garlic, bay leaves, and thyme to remaining drippings in pot and sauté until vegetables are soft, about 8 minutes
5
Add lentils and stir 1 minute
6
Add 10 cups broth; bring to simmer
7
Reduce heat to medium-low and simmer uncovered until lentils are soft, about 1 hour
8
Discard bay leaves and garlic
9
Using slotted spoon, transfer 2 cups lentils to small bowl; cover and reserve
10
Working in batches, puree remaining soup until almost smooth
11
Return to pot
12
Add cream and vinegar
13
Thin with more broth to desired consistency
14
Season with salt and pepper
15
Reheat pancetta drippings in reserved skillet over medium-high heat
16
Add green onions; sauté until wilted, about 1 minute
17
Divide soup among bowls
18
Spoon lentils in center of each bowl, dividing equally
19
Garnish with pancetta and green onions and serve
20
Sauté pancetta in heavy large pot over medium-high heat until crisp and brown
21
Using slotted spoon, transfer to paper towels to drain (do not clean pot)
22
Spoon 1 tablespoon drippings into medium skillet and reserve
23
Add celery, onion, carrot, bacon, garlic, bay leaves, and thyme to remaining drippings in pot and sauté until vegetables are soft, about 8 minutes
24
Add lentils and stir 1 minute
25
Add 10 cups broth; bring to simmer
26
Reduce heat to medium-low and simmer uncovered until lentils are soft, about 1 hour
27
Discard bay leaves and garlic
28
Using slotted spoon, transfer 2 cups lentils to small bowl; cover and reserve
29
Working in batches, puree remaining soup until almost smooth
30
Return to pot
31
Add cream and vinegar
32
Thin with more broth to desired consistency
33
Season with salt and pepper
34
Reheat pancetta drippings in reserved skillet over medium-high heat
35
Add green onions; sauté until wilted, about 1 minute
36
Divide soup among bowls
37
Spoon lentils in center of each bowl, dividing equally
38
Garnish with pancetta and green onions and serve
39
*Pancetta, Italian bacon cured in salt, is available at Italian markets, some specialty foods stores, and some supermarkets
40
*Pancetta, Italian bacon cured in salt, is available at Italian markets, some specialty foods stores, and some supermarkets