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

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.

No additional tips available.

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

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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.

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

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