Best 4 Pea Soup With Pancetta And Croutons Recipes

SPLIT PEA SOUP WITH PANCETTA

Steps:

• In a stockpot, heat olive oil over medium heat. Add pancetta and cook out all the fat. Add garlic and shallot, saute until tender. Add onion, celery and carrot, saute until tender.
• Stir in split peas; combine well. Add chicken stock, thyme, salt and pepper. Bring to a boil. Reduce heat and simmer until peas are soft and are falling apart. Remove from heat and cool slightly.
• Place a few ladles of soup into a blender and add a couple handfuls of spinach. Blend until spinach is incorporated. Place soup in a second pot. Repeat with remaining soup and spinach. Warm soup over very low heat.

PEA SOUP WITH PANCETTA AND CROUTONS

Steps:

• Spread the pancetta over the base of a medium soup pan and place over medium-low heat. Cook, rendering the fat, until browned on the edges, about 5 minutes. Remove to a paper-towel lined plate. Pour off all but a thin coating of fat. Return to medium heat, and add the garlic and leek. Cook until soft on the edges. Add the peas, broth and 2 cups of water. Season with salt. Bring to a simmer and cook until the peas are just tender, about 5 minutes.
• Turn off the heat and stir in the chives and tarragon. Let steep for 5 minutes. Ladle the soup in small batches into a blender and purée until smooth (because it is hot, turn the blender on low and hold the lid on tight). Taste and adjust seasoning, adding a little lemon juice to sharpen the flavor. Meanwhile, break the bread into small croutons and toss in a bowl with olive oil, just to coat. Ladle soup into bowls and top each bowl with a little pancetta and a few croutons.

SUNCHOKE AND SPLIT PEA SOUP

Steps:

• In a large Dutch oven over medium heat, saute the pancetta until just starting to brown. Remove from the pot, and drain on a paper towel lined plate. Increase the heat to medium-high and add the leeks, sunchokes, pasilla pepper, onion and carrots. Let cook for 5 to 6 minutes, then add in the garlic and cook for 2 to 3 minutes more. Make a well in the middle of the veggies, add the olive oil, and cook for 1 minute, then add the ham hocks. Cook the ham hocks, turning every 2 minutes, until all sides are warm and starting to lightly brown. Add the chicken stock and the peas. Bring to a simmer and cook for 30 to 45 minutes, stirring occasionally. Stir in freshly cracked pepper, to taste, and remove the ham hocks from the pot to a cutting board. Let them cool for a few minutes and with a fork, shred the meat and add to the soup. Stir in the heavy cream and the vinegar. Ladle the soup into serving bowls and serve with the goat cheese croutons. Sprinkle with rendered pancetta and a crack of black pepper and serve.
• Combine all the ingredients, except the panko, in a small bowl.
• Form into a log shape and wrap in plastic wrap. Freeze for 30 minutes or until firm. While in freezer, preheat the oven to 375 degrees F.
• Remove the cheese from the freezer and slice into 1/4-inch rounds. Flatten each slice with your palm or hand, and press into the panko crumbs. Arrange on a silicone baking mat or parchment lined baking sheet. Bake for 8 minutes, then turn over and continue to bake for 6 to 8 minutes more. Cool and store in airtight container in the refrigerator.

LETTUCE AND PEA SOUP WITH CROUTONS

Steps:

• Remove dark-green outer leaves of romaine lettuce, and coarsely chop (to yield 8 cups). Reserve remaining lettuce for another use.
• In a large pot, melt butter over medium heat. Add onion, 1 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until onion is softened, about 5 minutes. Add lettuce; stir until just wilted, about 2 minutes.
• Add chicken broth and 2 cups water; bring to a boil. Add peas, and simmer until bright green, about 4 minutes. Remove from heat.
• Stir in mint. Season again with salt and pepper. Using an immersion or regular blender (work in batches), puree soup until smooth. If necessary, reheat soup over medium-low heat. Serve garnished with croutons.