Pea Soup With Pancetta And Croutons
Published May 13, 2003
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
¼ pound pancetta, cut into tiny cubes
1 clove garlic, mashed
1 leek, trimmed and chopped
4 cups shelled peas
2 cups chicken broth
Kosher or sea salt
1 tablespoon sliced chives
1 tablespoon chopped tarragon
Juice of 1 lemon
1 slice day-old bread, toasted
Extra virgin olive oil
Nutritional analysis per serving (4 servings)
34 grams carbs; 22 milligrams cholesterol; 356 calories; 9 grams monosaturated fat; 3 grams polyunsaturated fat; 5 grams saturated fat; 18 grams fat; 10 grams fiber; 815 milligrams sodium; 16 grams protein; 12 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Spread the pancetta over the base of a medium soup pan and place over medium-low heat. Cook, rendering the fat, until browned on the edges, about 5 minutes. Remove to a paper-towel lined plate. Pour off all but a thin coating of fat. Return to medium heat, and add the garlic and leek. Cook until soft on the edges. Add the peas, broth and 2 cups of water. Season with salt. Bring to a simmer and cook until the peas are just tender, about 5 minutes.
- Step 2
Turn off the heat and stir in the chives and tarragon. Let steep for 5 minutes. Ladle the soup in small batches into a blender and purée until smooth (because it is hot, turn the blender on low and hold the lid on tight). Taste and adjust seasoning, adding a little lemon juice to sharpen the flavor. Meanwhile, break the bread into small croutons and toss in a bowl with olive oil, just to coat. Ladle soup into bowls and top each bowl with a little pancetta and a few croutons.
Private Notes