Carrot Pea Soup with Pancetta, Basil & Mint
A delicious dish that blends two different delicious soups.
- 2 tablespoons butter
- olive oil
- 2 onions (peeled and chopped)
- 2 large carrots (peeled and chopped)
- salt and pepper
- 5 cups chicken broth (or vegetable broth)
- ½ cup milk
- 2 tablespoons sour cream (can substitute crème fraiche or cream cheese)
- 1 tablespoon mint (chopped)
- 2 tablespoons freshly squeezed lemon juice
- 4 oz. bacon (or pancetta)
- 3 cups peas (fresh or frozen & thawed)
- basil (to garnish)
Start by melting 1 tablespoon of butter and a tablespoon of olive oil in a pot or Dutch oven over medium heat. Add half of the onions and cook for about 5 minutes, until just starting to get golden. Add the carrots and cook for another few minutes. Season with salt and pepper.
Add 2 cups broth. Bring to a simmer and cook until the carrots are fork tender, about 10 minutes. Remove from heat. And ½ cup milk and the sour cream or other creamy component of choice. Carefully pour the mixture into a blender along with the mint and lemon juice. Puree until smooth and set aside (add a bit of water if it’s too thick).
In your pot, add the pancetta and cook until crisp. Remove from the pan and set aside. Melt the second tablespoon of butter in the pan and sweat the rest of the onions. Then add your peas. Sautee for a couple minutes and add 3 cups of broth. Season with salt and pepper. Bring to a boil and simmer until the peas are just tender, about 3-5 minutes.
Puree the pea soup in a clean blender until very smooth. Add a bit of water if it’s too thick. To achieve the swirl effect, pour both soups into the bowls at the same time, at the same speed. Garnish with the crispy bacon/pancetta, the basil leaves, and a light drizzle of olive oil. Serve warm or at room temperature.
Calories: 268kcal | Carbohydrates: 20g | Protein: 12g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 27mg | Sodium: 604mg | Potassium: 529mg | Fiber: 5g | Sugar: 8g | Vitamin A: 4161IU | Vitamin C: 35mg | Calcium: 71mg | Iron: 2mg