Cold riser soup with pancetta

Name: cold riser soup with pancetta
Cook time: 30 min
Total time: 90 min
Yield: 4
Cuisine: Dutch
Ingredients: 6 bunch onion; 4 stem celery; 500 g Opperdoezer Round potatoes; 25 g unsalted butter or margarine; 100 ml Martini Bianco wine; 1 liter tap water; 3 chicken broth tablet; 125 ml fresh cream; 50 g pancetta Italian bacon

Cold Dutch Plum butter soup with pancetta, celery, spring onions, martini and whipped cream

Ingredients

Kitchen Stuff

1 blender

Directions

Cut the spring onion into rings. Keep the dark green part separate for garnishing. Cut the celery into bows.
Peel the potatoes and cut into equal pieces.
Melt the butter in a soup pot with a thick bottom. Fry the spring onions, celery and potato for 2 minutes on medium heat without letting them brown.
Add the martini bianco, the water and the chicken stock capsules and cook on low heat for 20 minutes.
Remove the pan from the heat, add the whipped cream and puree the soup with the hand blender. Allow to cool for at least 1 hour in the refrigerator.
Heat a frying pan without oil or butter and fry the pancetta over medium heat in 3 min. Until crispy. Turn halfway. Drain on kitchen paper.
Cut the retained spring onion into rings. Divide the soup over bowls, garnish with spring onions and crumble the pancetta on top. Yummy! .