Pea, Pancetta And Zucchini Soup

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

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

Recipe

• 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.