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light-meals

Pea, Mint and Pancetta Soup

4
Pea, Mint and Pancetta Soup | DonalSkehan.com

light-meals

Pea, Mint and Pancetta Soup

4
Thursday, June 23, 2011

1 tablespoon of olive oil

200g of pancetta pieces

1 onion, roughly chopped

1 clove of garlic

2 medium potatoes, peeled and cubed

1 litre of vegetable stock

500g of frozen or fresh peas

1 small bunch of mint, about a handful

sea salt and ground black pepper to season

Crème fraîche to serve

Serves 4

A true classic, but it never fails to get me excited. The combination of mint and peas is unique and it’s a really fresh flavour for a soup in the summer. You can, of course, make this with frozen peas, and unless you can pick some from your own garden, the frozen pea route is actually the better option. I add pancetta to my soup for a salty kick.

Place a medium-sized pot over a high heat and fry the pancetta in a drop of olive oil for about 4 minutes until crispy. Remove from the pot with a slotted spoon and place on a plate lined with kitchen paper.
You should be left with enough oil and pancetta fat in the pan, if not, add a little more olive oil and fry the onion and garlic for 2-3 minutes. Then, add in the potato and vegetable stock. Bring to a steady simmer and cook until the potato is tender when pierced with a fork. It should take about 10 minutes.
Add the peas and mint and simmer for a further 3-4 minutes. Then, blitz with a hand blender until smooth.
Taste and season with sea salt and ground black pepper as required. Serve with a dollop of crème fraîche and crispy pancetta pieces.
Serves 4

Ingredients

1 tablespoon of olive oil

200g of pancetta pieces

1 onion, roughly chopped

1 clove of garlic

2 medium potatoes, peeled and cubed

1 litre of vegetable stock

500g of frozen or fresh peas

1 small bunch of mint, about a handful

sea salt and ground black pepper to season

Crème fraîche to serve

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