Pea and Pancetta
Why I Love This Recipe
Ingredients You'll Need
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
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.
