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This recipe was uploaded by TheBeast2
I made a pasta sauce yesterday and had some spare, so I used it to make this delicious, rustic soup. Feel free to add more pancetta, though I felt the small amount was great for imparting flavour to the dish without being dominant. This is, after all, a tomato soup (and one you'd expect to find in a typical, idyllic country setting). Serve, if you like, with crusty bread rolls topped with melted cheese. Remove the stalks from the tomatoes Deseed and dice the peppers Place the ingredients in a pressure cooker Bring up to pressure, then simmer for 20 minutes Remove the vines and tomato skins (beware of heat) Pulse the cooked ingredients in a blender several times Blitz for 20 seconds, to obtain a chunky sauce Set 1/4 of the sauce aside. This is the soup base. Use the other 3/4s as a pasta sauce (egg fusilli, chicken stuffed with mozzerella and tomato, wrapped in pancetta) Place the soup ingredients in the pressure cooker, along with the base Bring to pressure Simmer for 30 minutes Microwave the pancetta for 2 minutes, and leave to crisp up. Remove the vines from the soup Blitz for 1-2 minutes until smooth and thick Pour into bowls Season Crumble the pancetta on top