Pretty sure I’m going to develop a scented candle based on how good this soup smells while it’s cooking. I actually wanted to create a whole line of delicious savory-smelling candles, but my dog talked me out of it. She says that would mess with her head.
Let Me Feed You
by Rosie Daykin
In a large pot over medium-high heat, melt the butter and sauté the shallots and celery until soft, about 10 minutes. Add the pancetta and cook for another 5 minutes, until it’s just beginning to crisp. Add the sliced mushrooms, parsley, salt, and pepper and continue to cook until the mushrooms have softened and are beginning to break down, about 15 minutes.
Whisk together the chicken stock and sour cream and add it to the pot. Stir to combine. Bring the soup to a boil, then reduce the heat and allow it to simmer for about 15 minutes.
Use a large liquid measuring cup to scoop up half the soup mixture and transfer it to a blender to puree. Return it to the pot and stir to combine. Add the cognac and stir again. Have a taste and season with a little more salt and pepper if you feel it needs it.
Store, covered, in the refrigerator for several days. Should you want to freeze it, I suggest you don’t add the sour cream until after you have thawed the soup.
Each week, The Splendid Table brings you stories that expand your world view, inspire you to try something new, and show how food brings us together. We rely on you to do this. You have the power to keep us cooking, sharing these stories, and helping you in the kitchen.
Donate today for as little as $5.00 a month. Your gift only takes a few minutes and has a lasting impact on The Splendid Table.
Excerpted from Let Me Feed You: Everyday Recipes Offering the Comfort of Home by Rosie Daykin. Copyright © 2019 Rosie Daykin. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.