A couple of days ago Stefano was getting ready to go to work and he told me that I must have done something wrong with the laundry because his pants felt tighter.
Now, you can tell me anything (because any human being is entitled to their opinion!), you can even offend me but you cannot, and I underline “cannot”, tell me that I did something wrong with my laundry!!!
I modestly like to think of myself as the “Pavlova of the Laundry”! 😉 Let’s not even talk about the time it took me to find just the right detergents that would satisfy me. I can spend hours in the detergent and cleaners aisle and every time I see a new product I get pretty much as excited as when I see a designer’s new collection!
Let’s talk about the process: every stain is pre-treated, loads are divided by fabric and color, every washer cycle is carefully selected, the dryer is reluctantly used (we do not use dryers in Italy and I wouldn’t dream of putting an item that I bought in my country in the dryer – it simply wouldn’t survive) and everything gets ironed. Yes! Everything including sheets, towels, underwear and socks. That’s how Italian houses roll (or should roll) and mine is no exception. 😉
Now you see what I mean when I say that there can’t possibly be anything wrong with my laundry? The ugly truth? Stefano has put some weight on and he is in total denial!
And what do you do when someone is in denial? Desperate times call for desperate measures! I cut all the fatty dishes out and I declared soup season open! Soups are fantastic and when you want to lose some weight, they really can do magic. They are low on calories yet healthy, very satisfying to your stomach and, above all, delicious!
Last night Stefano was particularly famished, so I decided to make some potato soup with a twist. I played with some saffron and the result was fantastic. The saffron really complements the potatoes and the pancetta croutons are really the cherry on the cake! 🙂
So that’s how I did it! 😉
6 Potatoes, cut into cubes
1/4 Cup, extra Virgin Olive Oil
1/3 Cup, chopped pancetta
1/3 Cup, finely chopped spring onion
2 Cups, vegetable stock
1 and 1/2 Sachet, powdered saffron
2 Tbsp, Mascarpone cheese
1 Cup, Milk
Ground white pepper
In a non-stick medium/large pot, heat 1/3 cup of olive oil, add the pancetta and fry, stirring occasionally, until the pancetta gets golden and crispy.
Remove the pancetta from the pot and place it on some paper towel so it can lose the excess oil.
In the same olive oil where you fried the pancetta, place the spring onion and cook until it softens. Add the potatoes, the stock, some salt and white pepper (to taste) and toss to coat. Cook, stirring often, for about 20 minutes. Eventually, the potatoes will turn kind of mushy and the stock will almost completely evaporate. Add 1 sachet of saffron and toss to coat until the mixture gets a vibrant yellow color.
Transfer the soup to a food processor or a blender. Add the mascarpone, the rest of the olive oil and the milk and blend until it is smooth and creamy.
Return the soup to the pot and, on low heat, cook for a few minutes, stirring often.
Pour the soup into two serving bowls or plates, add some fried pancetta on top and garnish with some powdered saffron.
Will Stefano manage to lose some weight? Only time will tell! 😉