I made this for dinner last night and oh. my. gosh…. it may be the most delicious soup I have ever had in my life. My husband practically ran into the kitchen on his lunch hour from work to get some today, so I know it was a hit! Once our farmer’s market opens in May for the summer, we eat all the fresh fruits and vegetables we can get our hands on. We brought out first haul home on Monday and I couldn’t wait to make this. Root vegetables sautéed in pancetta (unsmoked italian bacon) fat, then simmered in chicken stock get blended into a super smooth puree topped with crisp pancetta and black truffle infused olive oil… this truly is to die for! It makes 11 cups of soup, which trust me will get eaten quickly with how good it tastes.. but can be frozen and eaten later. Click here to get the recipe and see how it’s made!