Fresh Green Pea Soup

All that I'm saying is give peas a chance! This is a refreshing and light soup from Christine Cushing -- the buttermilk adds a little tang to balance out the sweet peas. While fresh is best, you can also use frozen peas.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 3  cups  fresh green peas, shelled
• 1⁄4 cup  chopped pancetta or 1⁄4 cup side bacon, pan fried or grilled until lightly crisped
• 2  cloves garlic, finely chopped
• 1  tablespoon unsalted butter
• 1  cup yukon gold potato, peeled and diced (about 2 medium)
• 4  cups  chicken stock
• 1⁄4 teaspoon cayenne
•  coarse salt
•  freshly cracked black pepper, to taste
• 1⁄2 cup buttermilk
• 4  green onions, chopped

Directions

1. In a large saucepan, melt butter over medium and lightly cook chopped green onion and garlic.
2. Add potatoes and stock and bring to a boil, then reduce heat, partially cover and let simmer for 10 to 15 minutes until potatoes are tender.
3. Add peas and let simmer an additional 5 minutes.
4. Carefully puree soup in blender or with a hand blender until smooth.
5. Stir in buttermilk.
6. Reheat until steaming.
7. Season with cayenne, salt and pepper.
8. Serve and garnish with pancetta.