I do love soups and creams!
This one is easy, and the toppings make it all the better. Are you ready? I am!
For the topping:
NOTE: if you prefer a vegetarian version, sub the chicken/beef stock for veggie stock and remove the pancetta.
Chop/slice all the above ingredients. Doesn’t matter how well, because we’re going to blend them all at the end. However, the smaller they’re cut the faster they cook.
In a non-stick pan, sizzle the onion, garlic and carrot in a spoonful of olive oil.
When the carrots start to soften, add the turmeric, salt, pepper and let the liquid reduce.
Now add the stock and the zucchini.
Let this cook for about 15 minutes or until all the vegetables are cooked.
In the meantime, make the topping by cooking the pancetta or guanciale (I used the latter) on a non-stick pan. The fat will melt – when it’s hot, add the coarsely chopped walnuts and roast them.
I also added a few slices of zucchini at the end, just for fun.
Now all you have to do is blend the cream (taste for seasoning!),
pour in a pretty bowl and add the sour cream and topping. Done!
We had the soup with sausage rolls as a side. They were quite good! Not sure how to make them? Here’s the recipe!