SWEET PEA SOUP WITH PANCETTA

SWEET PEA SOUP WITH PANCETTA image

Yield 4 bowls

Number Of Ingredients 14

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2 oz pancetta, cut into small dice
1 tb fresh chopped mint
4 slices artisan bread, cut into cubes
3 tb plus 1 tp olive oil
salt and pepper to taste
1 leek, sliced thin
1 large shallot, sliced thin
3 cloves garlic, sliced thin
1/2 c dry vermouth
1 c chicken stock
1 c water
10 oz frozen peas
balsamic vinegar to taste
1/4 c firm goat or sheep cheese, shaved into thin strips

Steps:

preheat oven to 350. In med soup pot slowly fry pancetta until crisp. Put onto paper towel, leaving fat in pot. Transfer pancetta to bowl and add mint. Reserve. Toss bread cubes with 1 tp olive oil and pinch of s & p. Toast in oven until lightly brown and crisp. Reserve. Heat rendered fat and 3 tb olive oil over med high heat and add leek, shallot and garlic. Season with s & p. Cook until soft. Add vermouth and boil until almost evaporated. Add stock and water and bring soup to boil. Reduce heat to simmer and add peas. Simmer for 3 minutes. In batches puree soup in blender til smooth. Strain into new pot. Add vinegar to taste. Garnish soup with pancetta mint mixture, croutons and shaved cheese.