by mariaraynal
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my 19 recipes »
mariaraynal's Notes:
Expand1 tablespoon olive oil Ask a question about this ingredient
3 tablespoons butter Ask a question about this ingredient
5 cups shallots, thinly sliced, plus a half cup Ask a question about this ingredient
Salt, pepper and crushed red pepper, to taste Ask a question about this ingredient
1 bay leaf Ask a question about this ingredient
2 cloves garlic, minced Ask a question about this ingredient
1/2 tablespoon rosemary, minced Ask a question about this ingredient
1/2 cup dry white wine Ask a question about this ingredient
20 ounces good quality chicken stock Ask a question about this ingredient
1/4 cup heavy cream Ask a question about this ingredient
5 1/2 inch slices pancetta, cubed Ask a question about this ingredient
Heat olive oil and butter in a large soup pot over medium, add 5 cups shallots, sweat until soft for several minutes.
Ask a question about this stepAdd salt, pepper, crushed red pepper and bay leaf. Cook until golden and beginning to caramelize, stirring often, about 20 minutes. Add garlic and rosemary.
Ask a question about this stepAfter another five minutes or so, deglaze with wine and reduce. Add chicken stock and simmer for at least 10 minutes, longer if you have the time. Remove bay leaf.
Ask a question about this stepMeantime, saute pancetta in a stainless steel pan until crisp. Remove with a slotted spoon and drain on paper towels. Add remaining 1/2 cup shallots to pancetta fat and cook until crisp. Place on paper towels.
Ask a question about this stepRemove soup from heat and puree with an immersion blender or in a food processor. Stir in cream and serve, topped with pancetta and frizzled shallots.
Ask a question about this stepI use really big shallots -- goes faster and they seem to peel more easily.
This looks wonderful! I'm definitely trying this one!
Perfectly lovely! Oh, I am definitely going to try this one. ;o)
This sounds so good - LOVE the pancetta and shallots on top, too!
I love the flavors of shallots and pancetta - what a great combination for a winter soup!!!
Chef Michael Kiss is the Cooking Coach at Whole Foods Market in Rockville, Md.
Who do you assign peeling shallots to? Five cups? Your kitchen comes with its own commis, right? I love shallots, use them all the time, but its one the most arduous jobs you can take on even if it sounds menial.