Ingredients with Measurements:
- 1 pound guanciale, diced
- 2 fennel bulbs, thinly sliced
- 1 onion, diced
- 3 garlic cloves, minced
- 6 cups chicken or vegetable broth
- 1 can diced tomatoes
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large soup pot
- Immersion blender (optional)
Step-by-step instructions:
1. In a large soup pot, cook the diced guanciale over medium heat until crispy. Remove with a slotted spoon and set aside.
2. In the same pot, add the sliced fennel, diced onion, and minced garlic. Cook until the vegetables are soft and translucent.
3. Add the chicken or vegetable broth, diced tomatoes, dried oregano, and salt and pepper to taste. Bring to a boil, then reduce heat and let simmer for 20-30 minutes.
4. Using an immersion blender, blend the soup until smooth. Alternatively, you can transfer the soup to a blender and blend in batches.
5. Return the soup to the pot and add the cooked guanciale. Let simmer for an additional 5-10 minutes.
6. Serve hot, garnished with chopped fresh parsley.
- Time:
Preparation time: 15 minutes
- Cooking time: 45 minutes
Temperature:
- Simmer over medium-low heat
Serving size:
- 6 servings
Nutritional information:
- Calories: 350
- Fat: 25g
- Carbohydrates: 10g
- Protein: 20g
Substitutions for ingredients:
- Guanciale can be substituted with pancetta or bacon
- Fennel can be substituted with celery or leeks
Variations:
- Add cooked white beans or chickpeas for extra protein and fiber
- Top with grated Parmesan cheese or a drizzle of olive oil before serving
Tips and tricks:
- Be sure to cook the guanciale until crispy to add texture and flavor to the soup
- Use an immersion blender for a smoother soup, or leave it chunky for a heartier texture
- Adjust the seasoning to taste, adding more salt or pepper as needed
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Reheat on the stovetop over medium heat until heated through
Presentation ideas:
- Serve in individual bowls with a sprinkle of chopped fresh parsley on top
Garnishes:
- Chopped fresh parsley
Pairings:
- Crusty bread or garlic bread
Suggested side dishes:
- Mixed green salad with a simple vinaigrette
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out
- If the soup is too thin, let it simmer for longer to reduce and thicken
Food safety advice:
- Be sure to cook the guanciale and vegetables thoroughly to prevent any foodborne illnesses
Food history:
- Guanciale is a type of cured meat made from pork jowl, commonly used in Italian cuisine
Flavor profiles:
- The soup has a rich and savory flavor from the guanciale, balanced by the sweetness of the fennel and acidity of the tomatoes
Serving suggestions:
- Serve as a main dish for a cozy winter meal
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Region: Italian