Pea soup

Name: Pea soup
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 100 g pancetta; 1 onion; 125 ml creme fraiche; 250 ml White wine; 750 ml chicken broth from tablet; 400 g fresh peas; 100 g turnip tops or baby spinach

Soup of garden peas with white wine and pancetta.

Ingredients

Kitchen Stuff

1 hand blender or food processor

Directions

Fry the pancetta on a low heat in a dry soup pot. Drain the pancetta on kitchen paper. Chop the onion.
Add the onion chips to the remaining bacon fat in the pan and fry them until they start to color.
Stir in the crème fraîche, pour in the wine and the stock and bring it to the boil. Stir in the peas.
Let the soup simmer for 8-10 minutes. Puree the whole with a hand blender or in the food processor to a smooth, lightly bound soup.
Pour the soup back into the pan and bring to the boil. Put the turnip and peas in the soup and let it cook for another 5 minutes.
Divide the soup over the deep plates and put the fried pancetta on it.