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Pea and Pancetta


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Member since 2006

Serves | Prep Time | Cook Time

Ingredients

2 1/2 t olive oil
3 oz. pancetta, diced
1 med. yellow onion, peeled and diced
1 cup celery
1 lb. fresh shelled peas, or froz. baby peas
4 c shredded romaine
3/12 c low-sodium chicken or vegetable broth, plus extra for thinning
S & P


from Shape Magazine


2 1/2 t olive oil


3 oz. pancetta, diced


1 med. yellow onion, peeled and diced


1 cup celery


1 lb. fresh shelled peas, or froz. baby peas


4 c shredded romaine


3/12 c low-sodium chicken or vegetable broth, plus extra for thinning


S & P


Heat oil in a large saucepan over medium heat. Add pancetta, onion, and celery and saute until onions are soft, about 8 minutes. Stir in peas and lettuce, followed the broth. Bring to a boil, reduce heat a low, and simmer until the peas are tender, about 5 minutes.


Transfer soup to a blender and process until chunky-smooth, adding more broth as necessary. Season with salt and pepper to taste.


Pairs Well With


Notes

This sounds like something I would like! Thanks for posting :)

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