Photo and recipe by Dan Clapson
1 Tbs (15 mL) camelina oil
5 cm thick slices pancetta, diced
2 Tbs (30mL) white wine
1 bunch green onions, thinly sliced
1 garlic clove, minced
1 yellow onion, diced
4 cups fresh spinach
¼ cup fresh parsley, roughly chopped
¼ cup fresh basil leaves
6 cups (1.5 L) vegetable stock
2 Tbs unsalted butter
2 Tbs all-purpose flour
1 bunch Swiss chard, roughly chopped
Salt and pepper, to taste
½ cup fresh basil leaves
2 tsp fresh lemon zest
½ cup roasted cashews
¼ tsp ground black pepper
1 pinch salt
- Heat canola oil on medium-high heat in a large pot. Add diced pancetta and cook until crispy, about 3-4 minutes. Transfer from pan to paper towel to absorb any excess grease.
- Next, pour white wine in pot to deglaze and then add in green onions, garlic and onion and let cook for 5 minutes, stirring occasionally. Add the spinach, stirring well to incorporate and let mixture continue to cook for 5 more minutes.
- Transfer contents of pot into a large blender along with fresh herbs and stock, and then puree until very smooth.
- Before returning puree to the pot, use the same pot to melt down the butter, adding in the flour to make a roux. Once you return the soup to the pot, allow it to come to a simmer and it will thicken slightly.
- Add the chopped chard as well as the cooked pancetta, reduce to medium heat and let cook for 10 minutes. To finish, season to taste with salt and pepper.
- To make the gremolata, place all ingredients in a food processor and pulse several times until you have a relatively fine blend. Once the soup is portioned out, garnish the bowls with it.