Saffron Kale Soup With Parsley Fennel Pistou, Crisp

Name: Saffron Kale Soup With Parsley Fennel Pistou, Crispy Pancetta And Croutons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Saffron Kale Soup; 1/4 cup pancetta, diced (or use bacon); 2 teaspoons olive oil; 2 onions, diced; 2 carrots, diced; 3 celery ribs, diced; 2 tomatoes, seeded and diced; 1/2 cup potato, diced (how many will depend on how big - I used 3 fingerlings); 1 tablespoon tomato paste; 1 tablespoon AP Flour; 4 sprigs thyme, chopped; 1 bay leaf; handful celery leaves (leave out if not available, I just picked the celery clean and tossed them in); 6 cups chicken stock; small pinches saffron (don't be excessive here!); 4 cups Kale, finely chopped; 1/4 Stale baguette, cubed; 2 tablespoons olive oil; Fennel Parsley Pistou; 1/2 cup chopped fennel fronds; 1/2 cup chopped parsley; 2 green onions, dark to medium green parts only, chopped; 2 cloves garlic, chopped; 1/4 cup grated parmesan (or to taste); 1/4 cup olive oil

Servings: persons

Saffron Kale Soup
1/4 cup pancetta, diced (or use bacon)
2 teaspoons olive oil
2 onions, diced
2 carrots, diced
3 celery ribs, diced
2 tomatoes, seeded and diced
1/2 cup potato, diced (how many will depend on how big - I used 3 fingerlings)
1 tablespoon tomato paste
1 tablespoon AP Flour
4 sprigs thyme, chopped
1 bay leaf
handful celery leaves (leave out if not available, I just picked the celery clean and tossed them in)
6 cups chicken stock
small pinches saffron (don't be excessive here!)
4 cups Kale, finely chopped
1/4 Stale baguette, cubed
2 tablespoons olive oil
Fennel Parsley Pistou
1/2 cup chopped fennel fronds
1/2 cup chopped parsley
2 green onions, dark to medium green parts only, chopped
2 cloves garlic, chopped
1/4 cup grated parmesan (or to taste)
1/4 cup olive oil

1
In a stock pot or dutch oven, sautee pancetta in olive oil until fat is rendered and pancetta is slightly crispy. Remove pancetta, set aside, leaving fat in the pot.
2
Sweat onion, carrot, celery in fat with a generous pinch of salt until vegetables are slightly soft. Add tomatoes and potatoes with tomato paste.
3
Toast tomato paste briefly and toss in flour, thyme, celery leaves, bay and saffron. Add 3 cups of the chicken stock, bring to a boil and simmer until vegetables are well cooked, about 20 minutes.
4
Meanwhile in a separate pot, heat remaining chicken stock and cook kale until soft but still vibrant, about 5 minutes. Drain, reserving stock, and set aside.
5
Blend soup together for at least a minute. Thin out with chicken stock to desired consistency and stir through kale. Check seasoning and add salt and pepper to taste.
6
In a separate pan, toss bread in olive oil and a bit of salt, toasting on the stovetop until golden brown.
7
Serve hot soup topped with a dollop of pistou, a few toasted bread cubes and some of the crispy pancetta.
8
In a food processor or mortar and pestle, grind all ingredients except oil to a paste.
9
Add oil in slowly to make an emulsion.

1012

kcal

Calories

Fat

Carbs

122

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: Saffron Kale Soup, 1/4 cup pancetta, diced (or use bacon), 2 teaspoons olive oil, 2 onions, diced, and more.

Yes, Saffron Kale Soup With Parsley Fennel Pistou, Crispy Pancetta And Croutons falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Saffron Kale Soup With Parsley Fennel Pistou, Crispy Pancetta And Croutons

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions