Pea, Pancetta and Zucchini Soup

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READY IN: 40mins
Recipe by Raquel Grinnell

A gorgeous green spring soup. Yummmmmmm......

Ingredients Nutrition

Directions

  1. Cut the zucchini into small pieces. peel and chop the garlic and onion, and cut the pancetta into matchsticks. Chop the mint.
  2. In a thick-bottomed pan (Le Creuset), heat 2 tbsp olive oil and gently fry the onion with the pancetta. Cook until soft, then add the garlic and zucchini. Stir and cook for 15 minutes. Add 2 tablespoons stock to loosen.
  3. Boil the peas in salted water, drain, and add the zucchini. Add the stock and bring to a boil. Cook for 5 minutes longer.
  4. Use a stick blender to blend smooth. Add the mint and cream; blend, season, and serve at room temperature.

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