Radicchio Soup II

Ingredients
1 carrot, sliced into rounds

1 cup onion, chopped

1 garlic clove, minced

1 rib celery, sliced

2 oz pancetta (Italian unsmoked bacon), chopped (optional)

1 tbsp extra virgin olive oil

6 cups chicken stock (see our chicken stock recipe)

1 large potato, cubed

½ cup ham, diced

1 medium head of radicchio, thinly sliced

Parmesan cheese, grated

Salt to taste

Place the carrot, onion, garlic, celery and optional pancetta into a food processor and pulse until everything is reduced to tiny pieces. Do not puree! In a Dutch oven, pour in the oil and sautee the vegetable mixture over medium heat until golden. Pour in the chicken stock, bring to a boil and add the diced potatoes. Simmer for 5 minutes or until tender then add the ham and radicchio. Simmer another 2-3 minutes until the radicchio has wilted. Remove from heat, adjust salt, and pass around grated parmesan for guests to use on the soup if desired. Sprinkle with parsley before serving. 

Serves approx 6