The best way to usher in spring is with light and fresh flavors that can still warm and comfort. Pea Soup with Pancetta is perfect for spring, and so fast to prepare--perfect for a quick weeknight meal.
| Servings | Prep Time |
| 4 | 5 - 10 minutes |
| Cook Time |
| 25 - 30 minutes |
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The best way to usher in spring is with light and fresh flavors that can still warm and comfort. Pea Soup with Pancetta is perfect for spring, and so fast to prepare--perfect for a quick weeknight meal.
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Ingredients
- 3 - 4 ounces pancetta cut into 1/4" cubes
- 3 green onions cut into thirds or fourths
- 6 - 8 ounce russet potato peeled and cut into 1" cubes
- 1 tablespoon butter
- 2 cloves garlic smashed
- 3 cups vegetable stock
- 1 cup water
- 1 pound frozen peas slightly thawed
- 2 tablespoons fresh minced parsley
- 3 - 4 tablespoons heavy cream
- 2 tablespoons fresh minced chives
- A few generous pinches kosher salt as needed
Servings:
Instructions
- Tumble the pancetta into a large, heavy-bottomed pot and put over medium heat. Cook until it starts to sizzle, and stir it about for a few minutes before turning the heat down to low and cooking until the fat has totally rendered and the pancetta is crisp—about 10 minutes total.
- Remove the pancetta to a paper towel lined plate, and all but 1 tablespoon of the fat. Drop in the butter and garlic and stir around for a minute before adding in the potatoes and green onions. Stir to combine.
- Pour in the vegetable stock and water and bring to a boil. Reduce the heat to medium and keep at a simmer and keep it there for about 12 – 15 minutes—until the potatoes are fork tender.
- Pour in the peas and keep it simmering for 5 minutes, until the peas are tender.
- Sprinkle in the parsley and then puree, either with a blender or immersion blender—don’t use a food processor because it can make the potato gummy and the chop the peas, rather than puree them. If you are using a regular blender make sure to do this in about 4 batches to avoid it exploding everywhere.
- Stir in the cream before serving piping hot, scattering the chives and pancetta over each bowl.
Recipe Notes
- If you have any leftover watercress or baby arugula, a handful of one thrown into the blender with the soup would be another great addition to this soup.
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