Recipe by mary winecoff
Pancetta is an Italian bacon. This also adds fresh spinach. This recipe is from"Turn Up the Heat" by Garvin
Top Review by Outta Here
Loved the pancetta in this soup. All the flavor of ham or bacon without all the salt. And the addition of spinach is a nice touch. I only pureed half of the soup with the spinach, because I wanted some of the vegies and pancetta pieces left for texture. Will be making this again! Made for Fall 2008 PAC.
- 118.29 ml olive oil
- 226.79 g pancetta, diced small
- 14.79 ml garlic, chopped
- 14.79 ml shallot, chopped
- 1 medium onion, diced small
- 3 stalk celery, diced small
- 2 carrots, diced small
- 453.59 g bag dried split peas, sorted and rinsed
- 1892.0 ml chicken stock
- 14.79 ml thyme, fresh and chopped
- 14.79 ml salt
- 7.39 ml black pepper
- 113.39-170.09 g fresh spinach
Directions See How It's Made
- In a stockpot, heat olive oil over medium heat. Add pancetta and cook out all the fat. Add garlic and shallot, saute until tender. Add onion, celery and carrot, saute until tender.
- Stir in split peas; combine well. Add chicken stock, thyme, salt and pepper. Bring to a boil. Reduce heat and simmer until peas are soft and are falling apart. Remove from heat and cool slightly.
- Place a few ladles of soup into a blender and add a couple handfuls of spinach. Blend until spinach is incorporated. Place soup in a second pot. Repeat with remaining soup and spinach. Warm soup over very low heat.