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Avocado soup with crisp pancetta
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Creamy avocado soup topped with crispy pancetta.
Ingredients:
  • 27.30 gm extra virgin olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 bay leaf
  • 1L (4 cups) chicken style liquid stock or vegetable liquid stock
  • 2 avocados, flesh chopped
  • 240g creme fraiche
  • 6 thin pancetta slices
  • 40.00 ml finely chopped mint or dill
  • Lemon juice, to taste
Instructions:
  • In a saucepan, warm 1 tablespoon oil over medium-low heat. Sauté onion and garlic for 10 minutes until softened. Pour in bay leaf and stock, bring to a boil, then let it cool slightly. Blend in avocado, season, and puree until smooth using a stick blender or regular blender. Mix in 3/4 cup creme fraiche. Warm on low heat or refrigerate until chilled.
  • Heat the rest of the oil in a frying pan over medium-high heat. Crisp up the pancetta for 2-3 minutes, flipping it once, until it turns golden and crispy. Remove, drain on paper towels, then break into pieces.
  • Sprinkle herbs into the soup and mix in lemon juice to your liking. Ladle soup into bowls. Gently loosen creme fraiche with 2 teaspoons of warm water. Drizzle over soup, add seasoning, and garnish with pancetta before serving.

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