INGREDIENTS
- 3 russet potatoes diced
- 200g diced pancetta
- 2 white only leeks roughly chopped
- 1 celery stalk
- 3 large garlic cloves
- 1/4 diced fennel bulb
- 1 bay leaf
- 1 cup parmesan
- 5 cups chicken stock
- 1 tsp fresh thyme leaves
- 2 tbsp fresh lemon juice
- 1 tsp fresh lemon zest
- 2 tsp honey
- 2 tsp kosher salt
- 1/2 tsp white pepper
Herb slaw
- 1/2 cup flat leaf parsley roughly chopped
- 1 1" scallion sliced finely on a bias
- 3/4 tsp fresh lemon juice
- 2 tsp olive oil
- 1/4 tsp salt
METHOD
- In a large pot or Dutch oven add pancetta. Turn on heat to medium high and render out fat while gently crisping up the pancetta, approximately 7-8min.
- Remove pancetta to a resting tray lined with paper towel to absorb excess fat.
- In same pot reduce heat to low-medium add leeks and sweat, scraping up any fond from the bottom of the pan. Once leek become translucent add garlic, and cook out for one minute.
- Add all remaining ingredients and bring to a boil, then reduce to a simmer and let cook for 30 minutes or until potatoes are fork tender.
- Remove bay leaf and transfer to a blender.
- Strain soup to remove any impurities. Keep warm for serving. Combine all ingredients for herb slaw together and garnish soup along with the pancetta.