Pea Soup With Pancetta And Croutons

Name: Pea Soup With Pancetta And Croutons
Total time: 30 min
Yield: 4 servings
Cuisine: italian
Ingredients: 1/4 pound pancetta, cut into tiny cubes; 1 clove garlic, mashed; 1 leek, trimmed and chopped; 4 cups shelled peas; 2 cups chicken broth; Kosher or sea salt; 1 tablespoon sliced chives; 1 tablespoon chopped tarragon; Juice of 1 lemon; 1 slice day-old bread, toasted; Extra virgin olive oil

By Amanda Hesser

Total Time: 30 minutes
Rating: 4(8)
Comments: Read comments

Featured in: PAIRINGS; For Antipasti, Plates of Tapas or Pea Soup, Bring Out the Chilled Sherry

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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

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Preparation

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.
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.