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[edit] Ingredients
3 |
cups fresh green peas, shelled (750 ml) |
¼ |
cup chopped pancetta, pan fried or grilled until lightly crisped (60 ml) |
2 |
clv garlic, finely chopped |
1 |
tablespoon unsalted butter (15 ml) |
1 |
cup Yukon Gold potatoes, peeled and diced, (about 2 medium) (250 ml) |
4 |
cups chicken stock (1litre) |
¼ |
teaspoon cayenne (1 ml) |
|
coarse salt and freshly cracked black pepper, to taste |
½ |
cup buttermilk (125 ml) |
4 |
[edit] Preparation
Step 1 |
In a large saucepan, melt butter over medium and lightly cook chopped green onion and garlic. Add potatoes and stock and bring to a boil, then reduce heat, partially cover and let simmer for 10 to 15 minutes until potatoes are tender. |
Step 2 |
Add peas and let simmer an additional 5 minutes. Carefully puree soup in blender or with a hand blender until smooth. Stir in buttermilk. Reheat until steaming. Season with cayenne, salt and pepper. Serve and garnish with pancetta. |
Step 3 |
Makes 5 cups. |
Step 4 |
All I'm saying is give peas a chance! This is a refreshing and light soup - the buttermilk adds a little tang to balance out the sweet peas. Peas and pancetta are best friends so add a little crisp fried pancetta for garnish. |
Step 5 |
Serves 4 to 5. |
