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1
Saute pancetta in heavy large pot over medium-high heat until crisp and brown.
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2
Using slotted spoon, transfer to paper towels to drain (do not clean pot).
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3
Spoon 1 tablespoon drippings into medium skillet and reserve.
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4
Add celery, onion, carrot, bacon, garlic, bay leaves, and thyme to remaining drippings in pot and saute until vegetables are soft, about 8 minutes.
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5
Add lentils and stir 1 minute.
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6
Add 10 cups broth; bring to simmer.
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7
Reduce heat to medium-low and simmer uncovered until lentils are soft, about 1 hour.
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8
Discard bay leaves and garlic.
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9
Using slotted spoon, transfer 2 cups lentils to small bowl; cover and reserve.
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10
Working in batches, puree remaining soup until almost smooth.
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11
Return to pot.
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12
Add cream and vinegar.
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13
Thin with more broth to desired consistency.
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14
Season with salt and pepper.
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15
Reheat pancetta drippings in reserved skillet over medium-high heat.
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16
Add green onions; saute until wilted, about 1 minute.
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17
Divide soup among bowls.
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18
Spoon lentils in center of each bowl, dividing equally.
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19
Garnish with pancetta and green onions and serve.
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20
*Pancetta, Italian bacon cured in salt, is available at Italian markets, some specialty foods stores, and some supermarkets.
