Author Notes
For the last few years, I have been engaged in a wonderful relationship with shallots. I've found their sweet, sophisticated flavor has improved my cooking immensely. This light-bodied soup contrasts their delicate essence with earthy rosemary and a touch of cream for a velvety texture. Top with pancetta and frizzled shallots for a burst of crispness. Serve as first course for beef or chicken dishes, or as a main course with the obligatory crisp green salad and crusty bread. —mariaraynal
Ingredients
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1 tablespoon
olive oil
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3 tablespoons
butter
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5 cups
shallots, thinly sliced, plus a half cup
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Salt, pepper and crushed red pepper, to taste
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1
bay leaf
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2
cloves garlic, minced
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1/2 tablespoon
rosemary, minced
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1/2 cup
dry white wine
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20 ounces
good quality chicken stock
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1/4 cup
heavy cream
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5
1/2 inch slices pancetta, cubed
Directions
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Heat olive oil and butter in a large soup pot over medium, add 5 cups shallots, sweat until soft for several minutes.
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Add salt, pepper, crushed red pepper and bay leaf. Cook until golden and beginning to caramelize, stirring often, about 20 minutes. Add garlic and rosemary.
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After 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.
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Meantime, 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.
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Remove 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.
I'm a self-trained home cook and freelance food writer who enjoys cooking and eating seasonally and locally whenever possible. When I travel, visiting the farmers' markets, local groceries and specialty food shops is as important as the shopping, museums and restaurants. I love to immerse myself in cookbooks, then go into the kitchen and experiment; and writing about food and the chefs who cook it is my latest pursuit. By day, I'm an executive speechwriter and event planner.
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