“A gorgeous green spring soup. Yummmmmmm......”
READY IN:
40mins
SERVES:
4
YIELD:
4 bowls
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut the zucchini into small pieces. peel and chop the garlic and onion, and cut the pancetta into matchsticks. Chop the mint.
  2. In a thick-bottomed pan (Le Creuset), heat 2 tbsp olive oil and gently fry the onion with the pancetta. Cook until soft, then add the garlic and zucchini. Stir and cook for 15 minutes. Add 2 tablespoons stock to loosen.
  3. Boil the peas in salted water, drain, and add the zucchini. Add the stock and bring to a boil. Cook for 5 minutes longer.
  4. Use a stick blender to blend smooth. Add the mint and cream; blend, season, and serve at room temperature.

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