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Creamy garden pea soup

with pancetta crisps

Creamy garden pea soup Cook Expert

Preparation : 10 min Resting : -
Cooking : 30 min Equipment :
Difficulty :
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for Serves 6 :
3 spring onions
500 ml water
1 chicken stock cube
700 g shelled garden peas
300 ml single cream
3 sprigs fresh mint, washed,
leaves removed
salt, ground pepper
PANCETTA CRISPS:
1 tbsp olive oil
3 slices pancetta
1Remove the tough outer leaves of the spring onions, halve and place in the metal bowl. Add the water, stock cube and peas; run the CREAMED SOUP programme.
2About 2 minutes before the programme ends, press Stop, add the single cream and season. Restart the programme by pressing Auto.
3Serve the creamy pea soup garnished with pancetta crisps, a dash of cream and mint leaves.
PANCETTA CRISPS:
1Heat the oil in a small frying pan.
2Cut each slice of pancetta into three pieces and fry for a few seconds until golden and crispy.
3Remove the pan from the heat. Drain the pancetta and place on kitchen paper to absorb the oil.
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016
Chef’s tip

The pancetta could be replaced with bacon.​


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