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Pea Soup "Shooters" with Mint & Pancetta
Appetizers & Small Plates, Soups & Sandwiches
Date: March 30, 2016
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 4 ounces pancetta, small dice
  • 2 cups leeks, white and light green parts chopped
  • 1 cup yellow onion, chopped
  • 4 cups chicken stock
  • 5 cups fresh peas or 2 (10 ounce) packages frozen
  • 2 teaspoons kosher salt
  • 1⁄2 teaspoon fresh ground black pepper
  • 1⁄2 cup crème fraiche
  • 1⁄2 cup fresh mint, chopped
  • Garlic-flavored croutons, for serving
Preparation Steps:
  1. In a large saucepan, over medium heat melt the butter, oil and pancetta.
  2. Sauté the pancetta until it the fat has rendered and the meat is crisp.
  3. Remove from the pan and set aside for the garnish.
  4. Add the leeks and onion, and cook over medium-low heat for 5 to 10 minutes, until the onion is tender.
  5. Add the chicken stock, increase the heat to high, and bring to a boil.
  6. Add the peas and cook for 3 to 5 minutes, until the peas are tender. (Frozen peas will take only 3 minutes.)
  7. Remove from the heat and season with salt, and pepper.
  8. Puree the soup in batches: place 1 cup of soup in a blender, place the lid on top, and puree on low speed.
  9. With the blender still running, open the vent hole in the lid and slowly add more soup until the blender is three-quarters full.
  10. Pour the soup into a large bowl and repeat until all the soup is pureed.
  11. Whisk in the crème fraiche and chives and taste for seasoning.

Yield: 6-8 servings