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Soup Making with Young Cooks!

Posted By brosbottom On May 12, 2015 @ 5:34 am In Food News | 2 Comments

Brodo with Spring Peas, Mint, and Pancetta

1 tbsp olive oil
1/4 pound finely diced pancetta
1 cup chopped leeks
8 cups Extra Quick Chicken Stock (recipe follows plus see cooking tip)
1 cup orechiette pasta
1 pound (3 cups) fresh peas or frozen peas, defrosted
1/4 pound (1 cup) snow peas, ends trimmed and peas halved on the diagonal
1 cup Bibb or Boston lettuce, coarsely chopped
Kosher salt
3 tbsp finely julienned mint leaves
1/2 cup grated Parmesan cheese, preferably Parmigiano Reggiano

1. In a large, heavy pot set over medium heat, heat the olive oil until hot and add the pancetta. Cook, stirring, until the pieces are golden and crisp, 3 to 4 minutes. Remove with a slotted spoon and drain on paper towels. Add the leeks, and sauté, stirring, until softened, 2 to 3 minutes. Lower the heat if the leeks begin to brown.

2. Add the stock and bring the soup to a simmer. Then add the pasta, and cook 8 minutes. Next, add the snow peas and fresh peas, and cook until both are just tender and the pasta is al dente, 3 to 4 minutes. Stir in the chopped lettuce and cook 1 minute more. Season the soup with salt to taste.

3. Ladle the soup into 6 shallow soup bowls and garnish each serving with some mint and pancetta. Pass the Parmesan cheese in a small bowl. Serves 6

Market note: Orecchiette, which in Italian translates as “little ears,” are available in many supermarkets. If you can’t find them, substitute small macaroni or small farfalle.

Extra Quick Chicken Stock

2 quarts (8 cups) reduced sodium chicken stock
2 ribs celery cut in 1-inch pieces
2 medium carrots, peeled and cut in 1-inch pieces
2 medium onions, peeled, halved and cut into 1-inch slices
2 sprigs flat leaf parsley
2 sprigs fresh thyme or 1 /2 teaspoon dried thyme leaves

1. Place the stock, celery, carrots, onions, parsley and thyme sprigs in a large, heavy saucepan or pot (with a lid) set over medium heat. Bring the mixture to a simmer, lower the heat, cover, and cook at a simmer 30 minutes.

2. Drain in a large sieve, pressing down on the vegetables and herbs to extract as much liquid as possible. Reserve the stock. You should have 8 cups stock. If not, add extra water to make 8 cups. (Stock can be prepared 2 days ahead. Cool, cover, and refrigerate. It can also be frozen.)

Cooking Tip: If you are stressed for time and can’t make this quick stock, then use a good quality purchased stock, such as Swanson’s Chicken Stock, which works well in a pinch.

Copyright Betty Rosbottom 2015


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