Ready in 25 minutes | Serves 2
Creamy potato and porcini mushroom soup with crispy pancetta is a perfect autumnal recipe: warm, creamy, and irresistible.
Ingredients
- 1 pack of Arnaboldi instant potato and porcini mushroom soup
- 1 package of diced bacon
- 5 slices of stale bread
- qb chopped hazelnuts
- rosemary or aromatic herbs to taste
- qb extra virgin olive oil
Preparation
Heat two drizzles of oil in a non-stick pan, add the diced pancetta, and cook until crispy, then set aside.
Cut the stale bread into 1 cm cubes and place them in a hot pan with a drizzle of oil, rosemary, and herbs. Toast the bread cubes for ten minutes over medium heat, tossing occasionally, until golden and crispy.
Then, cook the Arnaboldi instant potato and porcini mushroom cream soup . Lift part of the plastic wrap and pour hot water (about 60°C) into the pot, until it reaches the level of the inner line. Stir well to dissolve any lumps, close the plastic wrap, and wait two minutes.
If you have a microwave, you can also use cold water: pour water up to the level mark inside the pot, stirring well, making sure to break up any lumps. Cook at 750 watts for 1.5 minutes.
Serve the soup with the crispy pancetta and garnish with the flavored croutons. Alternatively, you can crumble the crispy pancetta and sprinkle it directly on top of the soup.
Enjoy your meal!
Recipe by
Zelda's Kitchen
Heinz Beck said that cooking isn't just eating. It's much, much more. Cooking is poetry. For me, cooking is much more than just appearances; it's an act of love, and that's how my recipes are born, along with all the accompanying photos.
Zelda's Kitchen is my food blog about books, recipes, and travel since 2013.
You can also find me on Instagram @appuntidizelda !
