spinach and lentil soup with pancetta

zuppa di spinaci e lenticchie con pancetta

for 8

500 g fresh spinach, weighed after removing tough stalks

250 g Puy or Castelluccio lentils

16 slices pancetta

2 onions, peeled

2 carrots, peeled and trimmed

inner white heart of 1 head celery

3 garlic cloves, peeled

2 tablespoons olive oil

1.5 litres chicken stock (see here)

Maldon salt and freshly ground black pepper

4 tablespoons crème fraîche

extra virgin olive oil

Chop the onions, carrots, celery and garlic very finely. In a thick-bottomed saucepan, heat the olive oil and fry the vegetables until very soft, about 10 minutes. Add the lentils and stock and boil until the lentils are soft, about 20 minutes. Drain the lentils, reserving the stock. Put the lentils and vegetables through a mouli, then return to the saucepan. Season.

Meanwhile, blanch the spinach briefly in boiling salted water, then drain and pulse-chop in a food processor. Stir into the lentils. Add enough of the reserved chicken/lentil stock to make a thick soup consistency, and cook until hot. Stir in the crème fraîche, and season again.

Just before serving, grill the pancetta until crisp. Place two slices of pancetta in each bowl of soup. Drizzle with extra virgin olive oil, and serve.