Beat the boredom – Cold Carrot, Rosemary and Lemon Soup With Pancetta Topping
COLD CARROT, ROSEMARY AND LEMON SOUP WITH PANCETTA TOPPING
1 kg/ 2,2 lb carrots, the better they taste, the better the soup
800 ml/ 3,4 cup water
400 ml/ 1,7 cup fresh cream
2-3 tsp finely chopped fresh rosemary
the grated zest of 1 lemon
150 g/ 5,3 ounce pancetta or bacon
Peel the carrots if they need it and cut into pieces that you put with the water in a pan and then simmer until very soft. Add the rosemary and the lemon zest the last 4-5 minutes.
Add the fresh cream and run the soup in a blender or with a hand mixer until completely smooth. Season to taste, i.e. add a little salt, more lemon zest or rosemary if you think the soup need it.
Cut the pancetta in small pieces and fry until crisp in a skillet, put on kitchen paper to drip off excess fat and then top every bowl of soup with it. Put the rest in a bowl and let people add more if they want.