Pea, Pancetta and Zucchini Soup
"A gorgeous green spring soup. Yummmmmmm......"
- Ready In:
- 40mins
- Ingredients:
- 9
- Yields:
-
4 bowls
- Serves:
- 4
ingredients
- 3 cups peas (fresh or thawed frozen)
- 4 slices pancetta (a thick one like Boar's Head)
- 2 lbs zucchini
- 2 garlic cloves
- 1 red onion
- 3 tablespoons mint leaves
- 1 cup chicken stock
- 2⁄3 cup heavy cream
- 2 tablespoons extra virgin olive oil
directions
- Cut the zucchini into small pieces. peel and chop the garlic and onion, and cut the pancetta into matchsticks. Chop the mint.
- 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.
- Boil the peas in salted water, drain, and add the zucchini. Add the stock and bring to a boil. Cook for 5 minutes longer.
- Use a stick blender to blend smooth. Add the mint and cream; blend, season, and serve at room temperature.
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RECIPE SUBMITTED BY
Raquel Grinnell
Crownsville, Maryland
I am a married cruise-only travel agent with two stepsons, aged 20 and 25. It took a while to get the boys used to my cooking, as they were raised on fast food and pre-packaged foods (i.e. mac-n-cheese from the blue box, frozen dinners, Chef Boyardee, McDonalds, etc.). My mother is from Spain and I lived there as well as Germany, England and Italy growing up, which influenced both my career and my cuisine!</p>
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