Author Notes
This is a riff on a Gordon Ramsay recipe I made a number of years ago. Scrummy —soupcon
Ingredients
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4 ounces
pancetta
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2
shallots, diced
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1 pound
frozen tiny peas
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1/8 cup
dry white wine
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4 cups
chicken or vegetable stock
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1/2 cup
whipping cream
-
salt and pepper
to taste
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1-2 tablespoons
olive oil, or grapeseed oil
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1 handful
washed mint leaves
Directions
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Chop or tear the pancetta into pieces and lightly fry in a sauce pan with the shallots and fat until the shallots are translucent.
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Add the peas and cook a further 2 to 3 minutes. Add the wine and cook until evaporated.
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Stir in the chicken or vegetable stock and bring to a boil. Simmer for 12 to 15 minutes. Add mint in the last 2-3 minutes of simmering. Season to taste with salt and pepper and blend using a food processor, blender or blending stick. Chill well and refrigerate until serving time.
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Add cream and mix well. Taste for seasoning again and serve in chilled bowls.
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