Recipes

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.