Flavorful Fresh Pea Soup Recipe - with Pancetta
This Fresh Pea Soup Recipe is healthy and comforting, but also packed with flavor. This soup is still veggie forward, but has added protein and richness from the pancetta. I’ve perfected this recipe and will walk you through the expert tips for making a restaurant quality soup in the comfort of your own kitchen.
Ingredients
- 2 lbs orange or tri-color carrots ends trimmed
- 1 lb fresh peas or frozen peas
- 1 large yellow onion can substitute with white onion
- 4 tablespoon extra virgin olive oil
- 8 kale leaves about 1 bunch or 10.5 oz package, chopped
- 8 oz chopped pancetta can substitute for crispy bacon
- 4 garlic cloves minced
- 5 c vegetable broth or vegetable stock can substitute with beef or chicken broth
- 3 teaspoon flaky sea salt
- ¼ teaspoon black pepper about 6 pepper grinds
- 1 c heavy cream
Instructions
- Preheat the oven to 450°F.
- Peel and chop the yellow onion into large quarters. Wash and trim the ends of the carrots. Leave the carrots unpeeled and cut into large pieces, about 3 inches.
- On a baking sheet, add 2 tablespoon of extra virgin olive oil and toss your onions and carrots evenly in the oil. Roast the carrots and the onions in the oven for 30 minutes until golden brown and tender.
- Roughly chop your kale into 1-2 inch pieces, removing the stems. On a baking sheet, add 1 tablespoon of extra virgin olive oil and roast the kale for 10 minutes until golden brown.
- In a dutch oven or soup pot over medium heat, add 1 tablespoon of olive oil. Add the pancetta and sauté for 3-5 minutes until crispy, remove from the dutch oven and set aside.
- Once the vegetables have finished roasting, add the roasted carrots, onions, fresh peas, 1 teaspoon salt, ¼ teaspoon black pepper and vegetable broth to the dutch oven over medium heat. Bring to a boil, reduce to medium-low heat and let simmer for 5 minutes.
- Add the kale, 2 additional teaspoon of salt and simmer for an additional 2-3 minutes.
- Turn off the heat, using an immersion blender, blend the soup mixture until roughly blended. I prefer my soup to be smooth, but not over blended.
- If using a stand blender, let the soup cool for a few minutes before carefully pouring the soup into the blender. Be sure to only fill your blender pitcher up halfway to prevent overflow of the soup. You may have to blend the soup in two batches depending on the size of your blender. Pulse for 5-10 seconds at a time, until roughly blended and pour your soup back into the dutch oven.
- Turn on the soup back to medium-low heat, add your heavy cream and simmer for 1-2 minutes to meld the flavors together.
- Remove from the heat and serve your soup with your crispy pancetta on top!
Tried this recipe?Let us know how it was!