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Pea and Pancetta Soup

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Ingredients

Adjust Servings:
30g Butter
1, Small Leek Halved lengthways, rinsed and sliced
1, Small Potato Peeled and finely sliced
1 litre, Vegetable or Chicken Stock
550g, Fresh or Frozen Peas
50g (Optional) Pea Shoots
4tbsp Double Cream
85g Pancetta

Pea and Pancetta Soup

Features:
  • Gluten Free
  • 25 Minutes
  • Serves 4
  • Easy

Ingredients

Directions

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Pea and Pancetta Soup

The combination of your microwave oven and blender is perfect for making this delicious Pea and Pancetta Soup!

Place the butter, leek and potato in a microwaveable bowl and cook on medium for 5 minutes. Add the stock to the ingredients and cook on high for 5 minutes, followed by medium for 10 minutes until the potato is soft. Allow the mixture to cool before transferring to a blender. Season with salt and pepper and blend to your desired texture, adding cream at the end. If the soup needs reheating, pop it on high for 3 minutes. Add a swirl of cream, a sprig of pea shoots and the pancetta on top!

Steps

1
Done

Place the butter, leek and potato in a large microwaveable bowl and cook on Medium heat for 5 minutes.

2
Done

Add the stock and cook on High heat for 5 minutes, then Medium heat for 10 minutes or until the potato is soft.

3
Done

Add the peas and pea shoots, if using, and cook on Medium heat for 5 minutes.

4
Done

Allow to cool then transfer the mixture to a blender, season with salt and pepper and blend to the desired texture, adding the cream at the end. Strain through a sieve if you want it really smooth!

5
Done

Rehear the soup on High heat for 3 minutes. Add a swirl of cream, a sprig of pea shoots and the pancetta.

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