Pea, Pancetta and Zucchini Soup |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 12 |
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A gorgeous green spring soup. Yummmmmmm...... Ingredients:
3 cups peas (fresh or thawed frozen) |
4 slices pancetta (a thick one like boar's head) |
2 lbs zucchini |
2 garlic cloves |
1 red onion |
3 tablespoons mint leaves |
1 cup chicken stock |
2/3 cup heavy cream |
2 tablespoons extra virgin olive oil |
Directions:
1. Cut the zucchini into small pieces. peel and chop the garlic and onion, and cut the pancetta into matchsticks. Chop the mint.
2. In a thick-bottomed pan (Le Creuset), heat 2 tbsp olive oil and gently fry the onion with the pancetta. Cook until soft, then add the garlic and zucchini. Stir and cook for 15 minutes. Add 2 tablespoons stock to loosen.
3. Boil the peas in salted water, drain, and add the zucchini. Add the stock and bring to a boil. Cook for 5 minutes longer.
4. Use a stick blender to blend smooth. Add the mint and cream; blend, season, and serve at room temperature.
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