Chapter 2: Soups, The Complete Mediterranean Cookbook
Description
This rustic Mediterranean soup balances the savory richness of pancetta with the sweet, anise-like flavor of fennel and celery. Anchovies dissolve into the broth to create a deep, umami foundation without overpowering the delicate vegetables. A final touch of fresh orange zest lifts the entire dish, adding a vibrant, citrusy aroma that cuts through the oil. It is a comforting yet light starter, perfect for chilly evenings or as a sophisticated appetizer. The texture is silky and smooth, especially if blended, offering a warm embrace in a bowl. Simple to prepare with pantry staples, this recipe highlights the elegance of classic Italian coastal cooking.Ingredients
Directions
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Heat the olive oil in a medium saucepan over medium heat.
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Add the chopped pancetta and cook until crisp and golden, about 5 minutes.
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Add the chopped onion, fennel, and celery; saut&# 195;© until softened, about 8 minutes.
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Stir in the minced garlic, anchovies, and fennel seeds; cook for 1 minute until fragrant.
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Pour in vegetable or chicken broth and bring to a boil.
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Reduce heat and simmer for 15 minutes to meld the flavors.
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Remove from heat and stir in the orange zest and oregano.
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Blend with an immersion blender until smooth, or leave chunky as preferred.
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Ladle into bowls and drizzle with extra-virgin olive oil before serving.
Nutrition Facts
Servings 4 servings
- Amount Per Serving
- Calories 47.8kcal
- % Daily Value *
- Total Fat 4.0g7%
- Saturated Fat 0.5g3%
- Cholesterol 0.0mg0%
- Sodium 10.1mg1%
- Total Carbohydrate 3.6g2%
- Dietary Fiber 2.1g9%
- Sugars 0.6g
- Protein 0.5g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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