Pea Soup with Crispy Pancetta
adapted from Ina Garten foolproof1 tablespoon olive oil
1 tablespoon butter
1 small onion, diced
1 clove garlic, minced
5 cups frozen baby peas
4 cups chicken stock (low sodium)
1 teaspoon kosher salt
½ teaspoon pepper
4 thin slices pancetta
2 tablespoons heavy cream (optional)
Heat butter and olive oil over medium heat. Add onions and saute until soft (10-15 minutes). Add garlic and cook for another minute. Add chicken stock, peas, salt and pepper. Simmer for 15 minutes or until peas are tender. Puree in blender.
Preheat oven to 425º. Line baking sheet with parchment. Place pancetta on pan in one layer. Bake for 10 minutes or until crispy. Serve on top of soup with a drizzle of cream (if using).