Yield:Yields 2 cups.
Toasted bread and crisp pancetta turn a goodpotato soupinto a great one. If you have leftovers, they make an addictive kitchen snack or a delicious addition to a salad.
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- 4 oz. country-style bread, cut into 1/2-inch cubes (about 3 cups)
- 4 oz. pancetta, cut into 1/4- to 1/2-inch dice (about ¾ cup)
- 1 Tbs. extra-virgin olive oil
- Freshly ground black pepper
Preparation
- Position a rack in the center of the oven and heat the oven to 350°F. Spread the bread cubes and pancetta on a rimmed baking sheet. Sprinkle with the oil and a few grinds of black pepper and toss to combine. Bake, stirring a few times, until the pancetta is crisp and the bread cubes are golden, about 20 minutes. Let cool.
Make Ahead Tips
The croutons can be made up to 2 hours ahead and kept at room temperature. If you have leftovers, refrigerate them.
Ingredient Spotlight
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IN THIS RECIPECountry-style Bread
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IN THIS RECIPEBlack Peppercorns
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FEATUREDShishito Peppers
Reviews
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Reviews (1 review)
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paytonsopa| 02/26/2010This soup was one of the best I have ever had!! The croutons and Pancetta really added that extra taste that is missing from most soups!!
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