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Pea, pancetta and mint soup
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Prep Time:
25 minutes
Cook Time:
30 minutes
Total Time:
55 minutes
Ingredients:
  • 1 white onion, finely chopped
  • 100g pancetta, rind removed, chopped
  • 250g potato
  • 1 litre chicken style liquid stock
  • 500g frozen peas, thawed
  • 82.50 ml fresh mint leaves
Instructions:
  • In a large saucepan over medium heat, heat oil. Sweat onions for 5 minutes until softened. Stir in garlic and cook for 1 minute. Add pancetta and cook until slightly crisp, stirring occasionally, for about 5 minutes.
  • Combine the potatoes and stock in a pot and bring it to a boil. Lower the heat and let it simmer without covering for 5 minutes. Add the peas and simmer for an additional 5 minutes or until the potatoes and peas are tender. Let it cool slightly before serving.
  • Stir in 1/4 cup of fresh mint to the soup and blend in portions until nearly smooth. Season with salt and pepper, then heat in a pot over medium heat for 3 to 4 minutes. Ladle soup into bowls, garnish with the rest of the mint, and serve.

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