A delicious homemade soup, made with thin slices of pancetta and peas.
Warm the chicken stock in a saucepan. Add the peas. Simmer 2 minutes until the peas are just cooked.
Add the tarragon and salt and then transfer to a food processor.
Blend for a few short blasts, leaving a rough texture.
Return soup to saucepan and return to a low heat.
Using a pair of tongs hold the micro thin slice of pancetta over a high hob flame for a few seconds until it crisps up and cooks instantly
Ladle the soup into bowls and serve with the molten pancetta.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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