Cream Of Tomato Soup With Pancetta

By á-170456

Ingredients

• 4 thin slices pancetta chopped
• 2 tablespoons olive oil plus
• more for brushing
• 3 garlic cloves chopped
• 1 onion chopped
• 3 1/4 pounds tomatoes quartered
• 1/2 teaspoon sugar
• 1/2 teaspoon red pepper flakes
• 1 tablespoon finely-chopped fresh marjoram
• 1/4 cup Arborio rice
• 1/4 cup heavy cream
• Salt to taste
• Freshly-ground black pepper to taste
• 4 baguette slices
• 1/4 cup crumbled Gorgonzola cheese

Details

Servings 4

Preparation

Step 1

In a large pot over medium heat, fry the pancetta in the olive oil until crisp, about 3 minutes. Remove with a slotted spoon. Set aside.

Reduce the heat to low. Add the garlic and onion and sauté until translucent, about 3 minutes. Add the tomatoes, sugar, red pepper flakes and marjoram. Bring to a simmer and add the rice. To provide enough liquid for cooking the rice, add 1 to 2 cups water, depending on the juiciness of the tomatoes. Cook until the rice is tender, about 20 minutes.

Place a food mill over another large pot. Transfer the soup to the food mill and puree. Reheat over low heat and stir in the cream. Season with salt and pepper.

Preheat a broiler. Brush the baguette slices with olive oil and top each with 1 tablespoon of the Gorgonzola. Broil until the cheese bubbles. Top each with some of the pancetta. Ladle the soup into warmed bowls and serve each with a Gorgonzola and pancetta-topped baguette slice.

This recipe yields 4 servings.