Beat the boredom – Cold Carrot, Rosemary and Lemon Soup With Pancetta Topping

Carrots, Lemon and Rosemary

 This is a busy week, lots of things to do before we leave for two weeks in Sweden on Sunday and I live by my daily lists, ticking off all the things that pop up in my head and that would disappear if I didn’t catch them on a list. I love lists which doesn’t mean that I always follow them but I find comfort and order in writing down what has to be done and then see how many things that I have done, I confess that I sometimes write down any insignificant thing just to be able to tick off as many as possible so I can gloat over my own efficiency. A kind of cheating really but quite innocent.
It took me some time to get back to blogging mood after Plate To Page, no to be honest I suddenly went on food blogging strike-it can be soo tedious to always, well almost, have to cook and then photograph the food and sometimes I just want to cook new, interesting food for me and my family without that pressure. And it feels great actually but now I’m back, I still have lots of ideas about food to blog about and I am even enjoying to shoot it so I will try to do as much I can before leaving.
But this must be the most boring blog post of this century, dangerously close to what you should read when you suffer from insomnia, I better stop now.

Carrots

    I have been wanting to make a carrot soup for ages and I got that final little push last weekend when I had a very nice carrot and coriander soup. But I am still on that rosemary and lemon trip so I approached my soup from that angle and then I couldn’t resist to balance the sweetness with some savoury pancetta/bacon as topping.

Carrot, Rosemary and Lemon Soup With Pancetta Topping

COLD CARROT, ROSEMARY AND LEMON SOUP WITH PANCETTA TOPPING
4 servings

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
salt

   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.

Carrot, Rosemary and Lemon Soup With Pancetta Topping-2

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