Cream of Tomato Soup with Pancetta
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Prep Time: 25 minutes
Cook Time: 30 minutes
For pureeing, use a food mill with a somewhat coarse disk to strain the tomato skins and seeds while retaining the texture of the rice.
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- 4 thin slices pancetta, chopped
- 2 Tbs. olive oil, plus more for brushing
- 3 garlic cloves, chopped
- 1 onion, chopped
- 3 1/4 lb. tomatoes, quartered
- 1/2 tsp. sugar
- 1/2 tsp. red pepper flakes
- 1 Tbs. finely chopped fresh marjoram
- 1/4 cup Arborio rice
- 1/4 cup heavy cream
- Salt and freshly ground pepper, to taste
- 4 baguette slices
- 1/4 cup crumbled Gorgonzola cheese
Wine PairingThis pairs well with soft, medium-bodied rosé wines from our Wine Club.
Directions:In a large pot over medium heat, fry the pancetta in the olive oil until crisp, about 3 minutes. Remove with a slotted spoon. Set aside.
Reduce the heat to low. Add the garlic and onion and sauté until translucent, about 3 minutes. Add the tomatoes, sugar, red pepper flakes and marjoram. Bring to a simmer and add the rice. To provide enough liquid for cooking the rice, add 1 to 2 cups water, depending on the juiciness of the tomatoes. Cook until the rice is tender, about 20 minutes.
Place a food mill over another large pot. Transfer the soup to the food mill and puree. Reheat over low heat and stir in the cream. Season with salt and pepper.
Preheat a broiler. Brush the baguette slices with olive oil and top each with 1 Tbs. of the Gorgonzola. Broil until the cheese bubbles. Top each with some of the pancetta. Ladle the soup into warmed bowls and serve each with a Gorgonzola and pancetta-topped baguette slice. Serves 4.
Adapted from Williams-Sonoma TASTE Magazine, Garden Varieties, by Sara Deseran (Fall 2001).