Cream of Pea Soup with Pine Nuts
Cream of Pea Soup with Pine Nuts
Ingredients
- 3 oz (85g) pancetta, chopped
- 4 shallots, chopped
- 1/4 cup (30 g) pine nuts, roasted
- 2 garlic cloves, finely chopped
- 4 cups (600 g) frozen peas
- 5 cups (1.25 litres) chicken broth
- 1/2 cup (15 g) fresh parsley, chopped
- Few croutons for garnish
Instructions
- In a saucepan over medium-high heat, sauté the pancetta, shallots, garlic and pine nuts for 2 minutes. Add the peas and broth. Bring to a boil. Cover and simmer for 10 minutes. Add the parsley.
- In a blender, purée the soup until smooth. Season with salt and pepper. Return to the saucepan to reheat, if needed.
- Ladle the soup into 6 bowls and garnish with croutons.
Cream of Pea Soup with Pine Nuts