Pea Soup With Pancetta And Croutons

Total Time
30 minutes
Rating
4(8)
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Ingredients

Yield:4 servings
  • ¼pound pancetta, cut into tiny cubes
  • 1clove garlic, mashed
  • 1leek, trimmed and chopped
  • 4cups shelled peas
  • 2cups chicken broth
  • Kosher or sea salt
  • 1tablespoon sliced chives
  • 1tablespoon chopped tarragon
  • Juice of 1 lemon
  • 1slice day-old bread, toasted
  • Extra virgin olive oil
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

356 calories; 18 grams fat; 5 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 3 grams polyunsaturated fat; 34 grams carbohydrates; 10 grams dietary fiber; 12 grams sugars; 16 grams protein; 815 milligrams sodium

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.

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Preparation

  1. 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.

  2. 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.

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