Smoked pancetta and white bean soup
A firm winter favourite. Serves 3
INGREDIENTS
200g smoked pancetta, chopped
1 leek, sliced
1 shallot, sliced
3 garlic cloves, chopped
1 stick rosemary, chopped
Small bunch thyme, chopped
½ fennel, chopped
1 scotch bonnet, chopped (or 1 tsp dried chilli)
1 large glass white wine
600ml Chicken stock (or veg)
400g tin white beans of choice
Bunch cavalo nero, roughly chopped
Juice ½ Lemon
Small bunch tarragon, chopped
Sea salt and black pepper
Goats curd:
1 tbsp soft goats cheese
2 tbsp yoghurt
½ lemon, zest
Salt and pepper
1 small garlic clove, crushed
INSTRUCTIONS
Place the smoked pancetta in a pan with a little olive oil and fry till starting to crisp, add the leek, shallot, garlic, rosemary, thyme, chilli and fennel and saute for about 5 minutes. Add the white wine and stock and simmer for a further 5 minutes.
Add the beans and cavalo nero and simmer for a few minutes while you whisk together the goats curd.
Squeeze in the lemon, add the tarragon and season. Serve with hot crusty bread.
