Sunday, 9 September 2012

Pancetta, pea & avocado soup

175g pancetta, 1/2 pint ham stock, 300g garden peas, 1 avocado.
Serves: 4 Preparation: 20 minutes

A while ago, I posted a recipe for a fabulous vegetarian soup - pea & avocado which is made with vanilla yoghurt and marrowfat peas. It's thick, rich and velvety and not as sweet as you might expect. Recently I was looking for a new soup idea for a dinner party and thought of mixing the fresh sweetness of garden peas with perfect piggy savoury notes and revisiting that lovely thick avocado texture. Give it a try.

1) Bring the ham stock to a simmer, then add the garden peas and cook for 5 minutes. Strain the peas from the stock (do not discard) and pulse in a blender thoroughly.

2) Pass the peas through a sieve and back into the ham stock to separate the flesh from the skins - this helps your soup to be smooth textured. It might seem like a lot of fuss but trust me - it's worth it!

3) Add the pancetta and allow to cook for a further 5 minutes. The soup shouldn't need seasoning due to the savoury ham stock and pancetta but taste it, and add salt and black pepper if required.

4) Halve the avocados and scoop the fruit from the shell, discarding the stone. Pulse the avocado in the blender and stir into the soup before serving with a dollop of Greek yoghurt.

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