PEA SOUP WITH PANCETTA AND CROUTONS

Pea Soup With Pancetta And Croutons image

Provided by Amanda Hesser

Time 30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1/4 pound pancetta, cut into tiny cubes
1 clove garlic, mashed
1 leek, trimmed and chopped
4 cups shelled peas
2 cups chicken broth
Kosher or sea salt
1 tablespoon sliced chives
1 tablespoon chopped tarragon
Juice of 1 lemon
1 slice day-old bread, toasted
Extra virgin olive oil

Steps:

Spread the pancetta over the base of a medium soup pan and place over medium-low heat. Cook, rendering the fat, until browned on the edges, about 5 minutes. Remove to a paper-towel lined plate. Pour off all but a thin coating of fat. Return to medium heat, and add the garlic and leek. Cook until soft on the edges. Add the peas, broth and 2 cups of water. Season with salt. Bring to a simmer and cook until the peas are just tender, about 5 minutes.
Turn off the heat and stir in the chives and tarragon. Let steep for 5 minutes. Ladle the soup in small batches into a blender and purée until smooth (because it is hot, turn the blender on low and hold the lid on tight). Taste and adjust seasoning, adding a little lemon juice to sharpen the flavor. Meanwhile, break the bread into small croutons and toss in a bowl with olive oil, just to coat. Ladle soup into bowls and top each bowl with a little pancetta and a few croutons.

Nutrition Facts : @context http, Calories 359, UnsaturatedFat 12 grams, Carbohydrate 34 grams, Fat 18 grams, Fiber 9 grams, Protein 16 grams, SaturatedFat 5 grams, Sodium 800 milligrams, Sugar 12 grams, TransFat 0 grams