A creamy tasting soup that doesn't contain cream.
Superb comfort food served with crispy pancetta or smoked bacon plus pancetta oil and fresh rosemary.
The recipe makes a thickish soup: add more stock or milk if you prefer it thinner.
Put the olive oil in a saucepan over medium heat and add the roughly chopped pancetta or smoked bacon.
Cook until most of the fat has melted and the pancetta's starting to colour (3-4 min).
Add the onion, celery, garlic, and season with a pinch of salt and a good grind of black pepper.
Cook, stirring often, until the vegetables are starting to soften (10 min).
Add the potato, chopped rosemary and season with a little more salt and pepper. Stir well and cook for a further minute.
Stir in the beans, milk and stock.
Bring to the boil (putting a lid on will speed this up but be careful it doesn't boil over) then immediately turn the heat to low and simmer with the lid on until the vegetables are very soft (approx 10 minutes).
While the soup is simmering
Put a small pan over medium heat and add the oil and pancetta or bacon for the garnish. Cook until the pancetta/bacon is crispy then set aside.
Off the heat, use a stick blender to puree some or all of the soup, depending on whether you want a smoother or chunkier consistency.
Taste and add more salt and pepper if needed.
Gently reheat if necessary.
Serve the soup garnished with the fried pancetta, drizzle over the cooking oil and sprinkle with the chopped rosemary.