Silky Shallot Soup With Crispy Pancetta

"This recipe is from fresheats.blogspot.com."
 
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Ready In:
1hr 15mins
Ingredients:
11
Serves:
4-6
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ingredients

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directions

  • Heat olive oil and butter in a large soup pot over medium, add 5 cups shallots, sweat until soft for several minutes.
  • 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.
  • 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.
  • 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.
  • 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.

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