Crème De Radish-Pancetta Soup

• 2 tablespoons extra virgin olive oil
• 1/4 cup pancetta - finely cubed
• 3 cups radish cut in half moons - thickness your preference
• 1/2 cup finely chopped celery
• 1/2 cup grated carrot
• 2 cloves garlic, smashed and minced
• 1/2 cup sliced leek
• 2 tablespoons Wondra flour (or AP)
• 3 cups milk 2% or whole NOTE: I used ricotta whey because I had it on hand.
• 1 bay leaf
• 1/4 teaspoon dried thyme
• 1/4 teaspoon smoked paprika
• 2 tablespoons unsalted butter
• 15ozs. cannellini beans, drained & rinsed
• Fresh ground pepper to taste
• 1/2 teaspoon salt or to taste
• Creme fraiche for garnish
• 1/2 cup grated radish for garnish

1. Wash and cut the radish, finely chop the celery, slice the leek, smash the garlic and mince. Grate carrot for soup and extra radish for garnish. Wash and drain the beans. Set aside until needed.
2. In a 4-6 quart Dutch oven style pot; heat the olive oil, add the pancetta and saute about 2 minutes to release the flavor; add the radish, celery, carrot, leek and garlic, saute for a couple minutes more.
3. Add the flour, stir, incorporate well, stir in the milk - one cup at a time; let simmer for 20 minutes, the soup will thicken a bit.
4. Add the bay leaf, thyme paprika, butter, cannellini beans, salt & pepper to taste. Let simmer for 20-30 minutes, soup will thicken a little more.
5. Add 2 tablespoons creme fraiche and grated radish for garnish and serve.

extra virgin olive oil, celery, grated carrot, garlic, wondra flour, milk, bay leaf, thyme, paprika, unsalted butter, cannellini beans, fresh ground pepper, salt, crueme fraiche, grated radish

Taken from food52.com/recipes/14553-creme-de-radish-pancetta-soup (may not work)