Chilled pea, pancetta and mint soup

By soupcon
August 5, 2014
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Chilled pea, pancetta and mint soup

Author Notes: This is a riff on a Gordon Ramsay recipe I made a number of years ago. Scrummysoupcon

Serves: 4

  • 4 ounces pancetta
  • 2 shallots, diced
  • 1 pound frozen tiny peas
  • 1/8 cup dry white wine
  • 4 cups chicken or vegetable stock
  • 1/2 cup whipping cream
  • salt and pepper to taste
  • 1-2 tablespoons olive oil, or grapeseed oil
  • 1 handful washed mint leaves
  1. Chop or tear the pancetta into pieces and lightly fry in a sauce pan with the shallots and fat until the shallots are translucent.
  2. Add the peas and cook a further 2 to 3 minutes. Add the wine and cook until evaporated.
  3. 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.
  4. Add cream and mix well. Taste for seasoning again and serve in chilled bowls.

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