Asparagus Pea and Pancetta for Souper-Saturday…

“Asparagus may not officially be royalty,

but it sometimes is referred to as the food of kings,

and the aristocrat of vegetables.”

~ Ocean Mist

No apologies for how green this soup is!

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However, the smoked out paprika and crispy pancetta

will enhance the flavour of this green pea and asparagus soup.

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I love Souper-Saturdays!

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Prep the vegetables, then sauté.

Ingredients:

  • 2 tbs olive oil
  • 1 onion, finely diced
  • 1 celery stick, chopped
  • 2 cloves garlic, finely diced
  • 1l light ham stock
  • 200g frozen or freshly shelled peas
  • 500g asparagus, trimmed and finely-sliced
  • Sprig of fresh thyme
  • Salt, freshly ground black pepper & smoked paprika
  • Pancetta slices, crispy
  • Parmesan shavings
  • 1 lemon, wedges

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First add the peas to the stock and vegetables.

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In goes the asparagus next.

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Time for the thyme now!

Method:

  1. Add the olive oil to a large pan, heat, then mix in the onion, celery and garlic.
  2. Sauté gently over a low heat for 10 minutes, or until soft and golden.
  3. Add the stock and bring to the boil,then the peas and as soon as they come to the boil, add the asparagus and then the sprig of thyme.
  4. Return to a simmer, cover, and cook for 10 minutes or until very soft.
  5. Blitz with a hand blender to a smooth soup consistency.
  6. Season to taste with salt, freshly ground black pepper and smoked paprika for extra flavour.
  7. Add the pancetta to a dry pan and cook till crispy.
  8. To serve, add a squeeze of lemon juice, crispy pancetta and parmesan shavings.

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This is  a truly green moment!

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Crispy, smoky and a great soup garnish.

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I like a squeeze of lemon and parmesan shavings too!

When I run out of pancetta, crispy croutons make a great topping.

Enjoy,

Frances 🍵

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