Celery Soup

• 6 ounces pancetta or bacon, in 1-inch pieces
• 1 cup onion cut in 1-inch chunks
• 4 plump garlic cloves, peeled
• 8 or more stalks celery with leaves (about 1 1/2 pounds)
• 1 piece (2 inches or so) outer rind of pecorino, Grana Padano, or Parmigiano-Reggiano (optional)
• 1/4 cup extra-virgin olive oil
• 1 cup canned Italian plum tomatoes, preferably San Marzano, crushed by hand
• 4 quarts water
• 2 tablespoons kosher salt
• 1 pound ditalini (for the whole batch of soup)
• Freshly grated pecorino (or half pecorino and half Grana Padano or Parmigiano-Reggiano, for a milder flavor)
• Extra-virgin olive oil, best-quality, for serving
• A food processor; a heavy-bottomed soup pot or saucepan, 6-quart capacity or larger

1. Using the food processor, mince the pancetta, onion, and garlic to a fine-textured pestata.
2. Slice the celery stalks (and leaves) crosswise into 1/2-inch-thick chunksyou should have 6 cups of sliced celery or a bit more.
3. If you have a piece of cheese rind, scrape off any mold and rinse it.
4. Pour the olive oil into the soup pot, and set over medium-high heat.
5. Scrape in the pestata, and cook, stirring, until it has dried and just begins to stick to the bottom of the pan, about 5 minutes.
6. Pour in the crushed tomatoes and the water, and stir up the pestata.
7. Drop in the cheese rind and the 2 tablespoons salt, cover the pot, and bring the soup base to a boil.
8. Cook, covered, at a steady boil for 20 minutes or so, to develop flavor.
9. Uncover the pot, and stir in all of the sliced celery.
10. Bring the soup back to a boil, then adjust the heat to keep it at a bubbling simmer.
11. Cook, cover off, for another hour or so, until the celery is very soft and the soup has reduced by about a quarter.
12. Taste, and check that the broth has enough flavor and bodyif it is thin, cook longer to concentrate the taste.
13. Adjust the seasoning, making sure theres enough saltiness to season the ditalini pasta.
14. (You can finish and serve all or some of the soup now, or let it cool, then refrigerate or freeze.)
15. To complete the soup with pasta: Heat to the boil only the amount of soup youll be serving, measuring 1 1/2 to 2 cups per portion (eight or more servings from the whole batch).
16. When it is bubbling, stir in 3/4 cup ditalini for every quart of soup.
17. Cook, stirring occasionally, until the pasta is al dente, 10 minutes or so.
18. Turn off the heat, and immediately ladle the soup into warm bowls.
19. Sprinkle a couple of tablespoons of freshly grated cheese over each portion, and finish with a swirl of excellent olive oil.
20. Serve right away, with more grated cheese at the table.

pancetta, onion, garlic, celery, outer, extravirgin olive oil, italian plum tomatoes, water, kosher salt, ditalini, freshly grated pecorino, extravirgin olive oil, saucepan

Taken from www.epicurious.com/recipes/food/views/celery-soup-372332 (may not work)