Pea Soup With Pancetta And Croutons Recipes

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PEA SOUP WITH PANCETTA AND CROUTONS

Provided by Amanda Hesser

Categories     soups and stews, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 11



Pea Soup With Pancetta And Croutons image

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.

Nutrition Facts : @context http, Calories 359, UnsaturatedFat 12 grams, Carbohydrate 34 grams, Fat 18 grams, Fiber 9 grams, Protein 16 grams, SaturatedFat 5 grams, Sodium 800 milligrams, Sugar 12 grams, TransFat 0 grams

1/4 pound pancetta, cut into tiny cubes
1 clove garlic, mashed
1 leek, trimmed and chopped
4 cups shelled peas
2 cups chicken broth
Kosher or sea salt
1 tablespoon sliced chives
1 tablespoon chopped tarragon
Juice of 1 lemon
1 slice day-old bread, toasted
Extra virgin olive oil

SUNCHOKE AND SPLIT PEA SOUP

Provided by Guy Fieri

Categories     appetizer

Time 2h23m

Yield 6 servings

Number Of Ingredients 21



Sunchoke and Split Pea Soup image

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.

3 ounces pancetta, thinly sliced and diced (about 1/2 to 3/4 cup)
1/3 cup small diced leeks, white and light green parts only, (about 2)
1 pound sunchokes, peeled and diced
1/4 cup seeded and diced roasted pasilla pepper
1/2 cup peeled and small diced yellow onion (about 1/2 onion)
1 cup peeled and diced carrots, (about 2 large)
1 clove garlic, minced
1 tablespoon olive oil
1 pound smoked ham hocks
8 cups low-sodium chicken stock
1 pound dried split peas
Freshly ground black pepper
1/4 cup heavy cream, optional
1/4 cup apple cider vinegar
Goat Cheese Croutons, recipe follows
6 ounces goat cheese
2 tablespoons unsalted butter, room temperature
1/3 cup all-purpose flour
1/8 teaspoon salt
1/8 teaspoon cayenne pepper
1/2 cup panko bread crumbs

ROAST CARROT SOUP WITH PANCETTA CROUTONS

A creamy vegetable blend works perfectly with crispy toast dipping soldiers and salty bacon

Provided by Good Food team

Categories     Dinner, Soup

Time 1h20m

Yield Serves 2 with leftovers

Number Of Ingredients 11



Roast carrot soup with pancetta croutons image

Steps:

  • Heat oven to 200C/180C fan/gas 6. Put the carrots, half the oil, the garlic and thyme in a roasting tin. Season and toss everything together. Pop in the oven and roast for 45-50 mins, or until tender and beginning to turn golden.
  • Meanwhile, heat the remaining oil and butter in a large saucepan. Tip in the onions and cook over a low heat for 10 mins until soft. When the carrots are done, remove from the oven. Squeeze the soft roasted garlic cloves out of their skins and pop in the saucepan. Tip in the carrots and discard any woody thyme stalks. Pour over the stock, bring to the boil, then simmer for 10 mins.
  • To make the croutons, wrap the pancetta around the soldiers, leaving the ends of the bread exposed. Put on a baking tray, drizzle with a little oil and grind over some black pepper. Bake for 10 mins until the pancetta and bread edges are crisp. Drain on kitchen paper.
  • While the croutons are cooking, blitz the soup with a hand blender, then sieve into a clean saucepan, pressing to get as much liquid through as possible. Add 5 tbsp of the cream, heat through and season. Adjust the thickness with a little water, if you like. You can chill the soup for up to 1 day at this point, or freeze for 2 months. Reheat before serving. Serve drizzled with the remaining cream and garnished with thyme, with the croutons.

Nutrition Facts : Calories 828 calories, Fat 57 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 34 grams sugar, Fiber 12 grams fiber, Protein 28 grams protein, Sodium 3.1 milligram of sodium

700g carrot , cut into batons
2 tbsp olive oil
4 garlic cloves , skin on
few thyme sprigs, plus extra to garnish
small knob of butter
2 onions , finely chopped
700ml chicken stock , made up with 1 cube
6 tbsp double cream
6 slices pancetta
2 thick slices rustic bread , cut into soldiers (we used sourdough)
drizzle olive oil

SPLIT PEA SOUP WITH PANCETTA

Pancetta is an Italian bacon. This also adds fresh spinach. This recipe is from"Turn Up the Heat" by Garvin

Provided by mary winecoff

Categories     < 60 Mins

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 13



Split Pea Soup With Pancetta image

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.

1/2 cup olive oil
8 ounces pancetta, diced small
1 tablespoon garlic, chopped
1 tablespoon shallot, chopped
1 medium onion, diced small
3 stalks celery, diced small
2 carrots, diced small
1 (16 ounce) bag dried split peas, sorted and rinsed
2 quarts chicken stock
1 tablespoon thyme, fresh and chopped
1 tablespoon salt
1 1/2 teaspoons black pepper
4 -6 ounces fresh spinach

PEA & PESTO SOUP WITH FISH FINGER CROûTONS

Kids will love this green vegetable blend with chunks of breaded fish fingers

Provided by Good Food team

Categories     Lunch, Soup

Time 20m

Yield Serves 4

Number Of Ingredients 5



Pea & pesto soup with fish finger croûtons image

Steps:

  • Tip the peas and potatoes into a large saucepan, then pour in the stock. Bring to the boil and simmer for 10 mins, until the potato chunks are tender. Meanwhile, grill the fish fingers as per pack instructions until cooked through and golden. Cut into bitesize cubes and keep warm.
  • Take a third of the peas and potatoes out of the pan with a slotted spoon and set aside. Blend the rest of the soup until smooth, then stir in the pesto with the reserved vegetables. Heat through and serve in warm bowls with the fish finger croûtons on top.

Nutrition Facts : Calories 328 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 4 grams sugar, Fiber 8 grams fiber, Protein 21 grams protein, Sodium 1.88 milligram of sodium

500g frozen pea
4 medium potatoes, peeled and cut into cubes
1l hot vegetable stock
300g pack fish finger (about 10)
3 tbsp green pesto

LETTUCE AND PEA SOUP WITH CROUTONS

This bright-green soup is a great way to use tough outer lettuce leaves, which are often discarded. For a smoother texture, strain the soup before serving.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 20m

Number Of Ingredients 8



Lettuce and Pea Soup with Croutons image

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.

1 large head romaine lettuce
2 tablespoons butter
1 medium onion, coarsely chopped (about 1 cup)
Coarse salt and ground pepper
1 can (14 1/2 ounces) reduced-sodium chicken broth
1 package (10 ounces) frozen peas
1/2 cup fresh mint leaves, firmly packed
Croutons for Lettuce and Pea Soup

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