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Old 08-13-2014, 05:35 PM   #78
Ruby Ripples
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Default Garden Pea and Pancetta Soup

1 kilo bag frozen peas (2.2lbs)
1 packet smoked pancetta, or smoked bacon cut up
1 large onion, chopped
Ham stock (or vegetable if you can't find ham)
Vegetable oil for frying
Salt and pepper to taste
Double (Heavy) cream to garnish


Put a little oil into a heavy based pan and heat. When hot add the pancetta or bacon and cook til it's crispy and flavoursome. Use a slotted spoon to remove the bacon from the pan and set aside in a dish.

Turn the heat down to lowish and add the chopped onion to the bacony oil. Add a spot more oil if necessary. Cook the onion til translucent and soft, a few minutes.

Make up about 800ml (1.7 US pints) ham or vegetable stock and add to the onions in the pan. Pour the bag of peas into the stock. put lid on pan and bring almost to a boil, then reduce heat and cook peas for ten minutes or until peas are getting tender. Don't cook for much longer or the colour will change and not look so good.

Take a ladle of peas out (optional - I like to find the occasional whole pea in my soup, so I do this) and set them aside with the bacon. Take the soup off the heat and blitz with a stick blender or liquidize in batches. Add the bacon and reserved peas back into the soup. If you prefer your soup thinner, you can just add a little more stock. Likewise add less earlier on if you like thicker, you can always add more.

Add some ground black pepper to taste and salt if needed.

Garnish with cream.

Eat!


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Last edited by Ruby Ripples; 08-13-2014 at 05:56 PM. Reason: lost internet connection
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