Pea Soup recipe by Rachel green for The Lincolnshire Kitchen

Pea Soup with Pancetta Cream
Serves 6
If you have peas left over from Christmas Day, try this creamy, heart-warming pea soup with pancetta cream recipe.
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595 calories
22 g
180 g
37 g
42 g
18 g
323 g
672 g
6 g
0 g
15 g
Nutrition Facts
Serving Size
323g
Servings
6
Amount Per Serving
Calories 595
Calories from Fat 329
% Daily Value *
Total Fat 37g
57%
Saturated Fat 18g
91%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 12g
Cholesterol 180mg
60%
Sodium 672mg
28%
Total Carbohydrates 22g
7%
Dietary Fiber 5g
19%
Sugars 6g
Protein 42g
Vitamin A
51%
Vitamin C
33%
Calcium
9%
Iron
18%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the soup
  1. 30g butter
  2. 1 large onion, peeled and chopped
  3. 1 small potato, peeled and chopped
  4. 1 clove garlic, peeled and chopped
  5. 1 litre chicken or vegetable stock
  6. 500g frozen peas
  7. 1 tbsp chopped parsley
  8. ½ tbsp chopped mint
  9. 100ml double cream
  10. Sea salt and black pepper
  11. A little grated nutmeg
For the Pancetta Cream
  1. 15g butter
  2. 1 clove garlic, peeled and chopped
  3. 2 shallots, finely chopped
  4. 110g pancetta, finely diced
  5. 50ml white wine
  6. 200ml whipping cream
  7. Sea salt and black pepper
To make the soup
  1. Heat the butter over a medium heat, and add the onion, potato and garlic; sweat for 3 to 4 minutes until the vegetables are soft. Next add the stock and simmer until the potato is soft. Add the peas, parsley and mint, and cook for a further 5 minutes until the peas are just cooked, and then add the cream and blend the soup until smooth. Finally, season with sea salt, black pepper and a little nutmeg.
To make the pancetta cream
  1. Sweat the garlic and shallots for 3 to 4 minutes in melted butter until soft. Add the pancetta and cook for a further 2 minutes before adding the wine. Stir the ingredients until most of the liquid has reduced, and then stir in the cream and bring to the boil.
  2. Reduce the heat and simmer gently, stirring often until the soup has slightly thickened, then season.
  3. Serve the soup in a warm bowl topped with the pancetta cream and crispy pancetta.
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calories
595
fat
37g
protein
42g
carbs
22g
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