Yukon Gold Potato Soup with Winter Pesto & Pancetta
~ Serves 2 ~
Soup Base
1 Yukon Gold potato, cut into sixths
1 quart water
pinch of kosher salt
6 rounds very thinly sliced Pancetta - or - 3-5 slices bacon, cut in half
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Boil cauliflower and potato until cooked through but still firm. Set aside for 5 minutes to cool. Place in blender and blend until smooth. Return to pot. |
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Lay pancetta or bacon on pie tin lined with parchment paper, and bake at 4000 until brown and crisp (about 10 minutes). |
Winter Pesto
2 ounces each fresh Sage and Rosemary
2 Roma tomatoes, seeded and cut into rough cubes
3 T extra virgin olive oil
1 tsp fresh lemon juice
¼ cup pitted black olives
Sea or Kosher salt to taste
cracked black pepper to taste
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Place all ingredients in Cuisinart and pulse four to six times until blended, but still rough.
To Serve
¼ cup grated parmesan
2 T fresh lemon juice
Sea or Kosher salt and cracked black pepper
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Stir grated parmesan, salt and pepper, and 2 T fresh lemon juice into soup base.
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Ladle into bowls and lay pancetta on top.
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Top pancetta with one spoonful of winter pesto.
NOTE: This recipe also works well with Cauliflower substituted for the Yukon Gold soup base. Simply change the first ingredient to: 1 Head Cauliflower & 1 medium peeled russet potato cut into sixths. Proceed with the rest of the recipe exactly.
©Tarbell’s 1996