Pea and Pancetta
CATEGORIES
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
DIRECTIONS
  1. from Shape Magazine
  2. 2 1/2 t olive oil
  3. 3 oz. pancetta, diced
  4. 1 med. yellow onion, peeled and diced
  5. 1 cup celery
  6. 1 lb. fresh shelled peas, or froz. baby peas
  7. 4 c shredded romaine
  8. 3/12 c low-sodium chicken or vegetable broth, plus extra for thinning
  9. S & P
  10. 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.
  11. Transfer soup to a blender and process until chunky-smooth, adding more broth as necessary. Season with salt and pepper to taste.