Pea, pancetta and mint soup

Pea, pancetta and mint soup


The ingredient of Pea, pancetta and mint soup

  1. 1 tablespoon olive oil
  2. 1 white onion, finely chopped
  3. 1 garlic clove, crushed
  4. 100g pancetta, rind removed, chopped
  5. 1 large (250g) desiree potato, peeled, cut into 1cm pieces
  6. 1 litre Massel chicken style liquid stock
  7. 500g frozen peas, thawed
  8. 1/3 cup fresh mint leaves

The instruction how to make Pea, pancetta and mint soup

  1. Heat oil in a large saucepan over medium heat. Add onion. Cook, stirring, for 5 minutes or until soft. Add garlic. Cook, stirring, for 1 minute. Add pancetta. Cook, stirring occasionally, for 5 minutes or until slightly crisp.
  2. Add potato and stock. Bring to the boil. Reduce heat to low. Simmer, uncovered, for 5 minutes. Add peas and simmer for a further 5 minutes or until potato and peas are tender. Allow to cool slightly.
  3. Add 1/4 cup of mint to soup. Process soup, in batches, until almost smooth. Season with salt and pepper. Return to pan. Cook, stirring, over medium heat for 3 to 4 minutes or until hot. Ladle into bowls. Top with remaining mint. Serve.

Nutritions of Pea, pancetta and mint soup

calories: 257.642 calories
calories: 10 grams fat
calories: 3 grams saturated fat
calories: 20 grams carbohydrates
calories: 8 grams sugar
calories: 17 grams protein
calories: 14 milligrams cholesterol
calories: 1677.84 milligrams sodium
calories: NutritionInformation

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