Fennel Soup with Pancetta
This has almost the same ingredients as the Smokey Tomato and Fennel soup – minus the tomato and the smoke. I had never made a fennel soup before. After this one, I’m sold – as were my adventurous guests. The pancetta creates a delightful and distinct flavour.
– 1 tbsp. olive oil
– 1 large onion, finely chopped
– 2 tbsp. pancetta, finely chopped
– 3 stalks celery, diced
– ½ bulb fennel, finely chopped
– 4 cups chicken stock
– Salt and pepper to taste
– 2 tbsp. each fresh oregano and chopped pistachios
This is another simple one to make. It is unusual and divine. After heating up a pot over medium heat, add olive oil, and sauté the onions and pancetta for 5 minutes. Then add the celery and fennel and continue cooking until all vegetables have softened – about 10 minutes. Add the stock and bring it to a boil. Season with salt and pepper. Let the soup cool slightly. Then puree, adding more liquid if needed. Serve with oregano and chopped pistachios on top.