Cream of Pea Soup with Pine Nuts

Instructions

1. 1

   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.

2. 2

   In a blender, purée the soup until smooth. Season with salt and pepper. Return to the saucepan to reheat, if needed.

3. 3

   Ladle the soup into 6 bowls and garnish with croutons.