Tonight's soup turned out great!
I started with a little pancetta in olive oil, and once it browned up a little, I added two chopped onions and let them cook very slowly over low heat.
Once the onions were soft and translucent, in went the chili peppers and garlic. Not just hatch green chili, but also some roasted red pepper and fresh pablano pepper.
After sweating the peppers a bit, I added the root veggies and let them warm up. For liquids, I added a glass of white wine and chicken stock.
Once it all came to a boil, I covered and let it simmer for an hour.
Just before serving, I mixed in a cup of grated Parmesan cheese. Yum!
To serve, we used these lovely sour dough rounds. Not only was the soup yummy, the kids loved the novelty of eating out of a bread bowl.
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