Creamy Pea and Mint Soup Topped with Crispy Pancetta

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Creamy Pea and Mint Soup with Crispy Pancetta

This creamy pea and mint soup is the perfect way to stay warm in the cold winter months. It’s made with creamy peas, aromatic herbs, and topped off with crispy pancetta for an extra punch of flavor. Serve with crusty bread for a complete meal.

Ingredients:

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 cups frozen peas
  • 3 cups vegetable broth
  • 1 tablespoon fresh chopped mint
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup heavy cream
  • 4 slices of pancetta

Directions:

  1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
  2. Add the peas, broth, mint, thyme, salt, and pepper. Bring to a boil and reduce the heat to low. Simmer for 10 minutes.
  3. Puree the soup with an immersion blender until smooth. Stir in the heavy cream.
  4. Meanwhile, heat a large nonstick skillet over medium-high heat. Add the pancetta and cook until crisp, about 5 minutes.
  5. Divide the soup among four bowls and top with the crispy pancetta.
  6. Serve warm with crusty bread, if desired.
  7. Enjoy!