Pea Soup With Pancetta And Croutons Food

SPLIT PEA SOUP WITH PANCETTA

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.

PEA SOUP WITH PANCETTA AND CROUTONS

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.

SUNCHOKE AND SPLIT PEA SOUP

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.

LETTUCE AND PEA SOUP WITH CROUTONS

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.

SPLIT PEA SOUP WITH CROUTONS

Steps:

• To make the soup: Rinse the peas and place them in a large saucepan.
• Pour in the water, cover and bring to a boil, skimming off the foam.
• Stir in the savory and bay leaf.
• Reduce the heat and simmer until the peas are tender, 55 minutes.
• Meanwhile, chop the celery, carrots, potato and onion into bite-size pieces.
• In a large skillet, heat the oil over medium-high heat; cook the celery, carrots, potato, onion and garlic for 5 to 7 minutes or until softened.
• Add to the saucepan; simmer, covered, for 20 to 30 minutes or until the vegetables are tender.
• Remove the bay leaf.
• Season with salt and pepper to taste.
• Ladle the soup into warmed bowls; sprinkle with croutons.
• To make the croutons: Trim the crusts off of the bread; cut into bite-size cubes.
• In a large skillet, melt the butter over medium-high heat until the foam subsides; add the bread, stirring to coat evenly.
• Cook, stirring often, until crisp and golden.

PEA & PESTO SOUP WITH FISH FINGER CROûTONS

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.

PARISIAN SPLIT PEA SOUP WITH BACON AND CROUTONS

Steps:

• Croutons-can be made up to 2 days ahead; preheat oven to 350°; spread the bread cubes on a large baking sheet; drizzle with the butter and sprinkle with salt and pepper to taste.
• Bake, stirring occasionally, until lightly toasted, about 10 minutes.
• Remove and let cool completely; use immediately or store in plastic bag at room temperature.
• Soup-rinse the split peas and drain them in a colander.
• Discard any shriveled peas.
• In a large skillet, cook the bacon, turning, until crisp on both sides.
• Remove the bacon, but leave the fat in the pan.
• Drain the bacon on paper towels; crumble the bacon and set it aside to garnish the soup.
• Add the onion, carrot, and celery to the skillet with the bacon fat and cook, stirring often, until softened and golden, about 10 minutes.
• Scrape the vegetables into a large slow cooker.
• Add in the split peas, herbs, broth, and salt and pepper to taste.
• Cover and cook on LOW for 8 hours, or until the peas are tender.
• Cool slightly.
• Discard the bay leaf.
• Transfer to a blender, puree until smooth, and reheat if necessary.
• Taste for seasoning and adjust.
• Serve hot, sprinkled with the bacon and croutons.