Equipment
Ingredients
Crispy Toppings
- 100 g pancetta, diced into small cubes
- 100 g sourdough bread, cut into 1.5cm cubes
Soup Base
- 15 ml extra virgin olive oil
- 15 g unsalted butter
- yellow onion, finely diced
- 2 garlic, minced
- 1 yukon gold potato, peeled and diced
- 750 ml vegetable broth, hot
- 500 g frozen peas, unthawed
- kosher salt
- black pepper, freshly ground
Nutrition (per serving)
Method
Place a skillet over medium heat, add the raw diced pancetta, and cook until the fat renders and the meat becomes deeply crispy, about 5 to 7 minutes. Always wash hands and surfaces thoroughly with hot soapy water after handling raw pork products to prevent cross-contamination.
Use a slotted spoon to transfer the crispy pancetta to a paper towel-lined plate. Leave the rendered fat in the skillet.
Add the cubed sourdough bread to the skillet with the reserved pancetta fat. Toast over medium heat, tossing frequently, until golden brown and crispy all over, about 5 minutes. Transfer to a bowl and set aside.
In a large pot or Dutch oven over medium heat, melt the butter with the olive oil. Add the diced onion and cook until completely soft and translucent, about 5 minutes. Do not let it brown.
Add the minced garlic and diced potato to the pot. Stir well and cook for 2 minutes until the garlic is highly fragrant.
Pour in the hot vegetable broth. Bring the mixture to a gentle boil at approximately 100°C/212°F, then reduce the heat to maintain a simmer. Cook until the potatoes are completely tender and yield easily to a fork, about 10 to 12 minutes.
Stir the frozen peas directly into the simmering broth. Cook for exactly 3 minutes. Extended cooking will cause the peas to turn a dull, muddy color.
Remove the pot from the heat immediately. Using an immersion blender, carefully blend the soup until it achieves a completely smooth and velvety texture. If using a standing blender, blend in batches and vent the lid to allow steam to escape.
Taste the soup and season with kosher salt and black pepper as needed. Keep in mind that the pancetta garnish will add additional saltiness to the final dish.
Ladle the hot soup into warmed bowls. Garnish each portion generously with the crispy pancetta cubes and toasted sourdough croutons just before serving to preserve their crunch.
Chef's Notes
- Using a starchy potato like a Yukon Gold allows the soup to develop a rich, creamy texture without the need for heavy cream, keeping the flavor profile bright and the color vibrant.
- Frozen peas are almost always superior to fresh peas for soup unless you have access to peas picked the exact same day. Freezing stops the conversion of natural sugars to starch, ensuring optimal sweetness.
- For maximum flavor extraction, if you buy fresh peas, save the pods. Simmer them in the vegetable broth for 30 minutes before starting the recipe to infuse a deep, foundational pea flavor into the liquid.
- If preparing ahead for leftovers, store the soup, pancetta, and croutons separately. When the croutons sit in the fridge, they absorb ambient moisture; refresh them in a dry skillet before serving.
Storage
Refrigerator: 3 days — Store croutons and pancetta in separate airtight containers at room temperature and in the refrigerator respectively to maintain crispness.
Freezer: 3 months — Freeze the soup base only. Dairy and garnishes do not freeze well.
Reheating: Reheat soup gently over low heat, stirring frequently. Do not boil, or the color will dull. Warm pancetta briefly in a skillet before serving.
