Pea, pancetta and mint soup

Posted by adm On September - 14 - 2011

How to cook Pea, pancetta and mint soup


  • 1 tablespoon olive oil
  • 1 white onion, finely sliced
  • 1 clove, humbled
  • 100g pancetta, rind removed, sliced
  • 1 prominent (250g) desiree tater, raw, delve 1cm pieces
  • 1 litre chicken strain
  • 500g frozen peas, thawed
  • 1/3 cup fresh mint leaves

How to:

  • Heat oil in a large saucepan over medium warmth. Add onion. Falsify, stirring, for 5 minutes or until subdued. Add ail. Fake, stirring, for 1 moment. Add pancetta. Fix, stirring occasionally, for 5 minutes or until slightly ruckle.

  • Add potato and strain. Bring to the moil. Reduce heat to low. Simmer, uncovered, for 5 transactions. Add peas and simmer for a advance 5 minutes or until potato and peas are bid. Allow to cool somewhat.

  • Subjoin 1/4 cup of mint to soup. Process soup, in batches, until almost tranquil. Season with salt and peppercorn. Return to pan. Fix, stirring, over medium heat for 3 to 4 minutes or until hot. Ladle into bowls. Top with remaining mass. Serve.

  • Cooking time:30 min.

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