Pea, Pancetta and Zucchini Soup

1. 1

   Cut the zucchini into small pieces.

2. 2

   peel and chop the garlic and onion, and cut the pancetta into matchsticks.

3. 3

   Chop the mint.

4. 4

   In a thick-bottomed pan (Le Creuset), heat 2 tbsp olive oil and gently fry the onion with the pancetta.

5. 5

   Cook until soft, then add the garlic and zucchini.

6. 6

   Stir and cook for 15 minutes.

7. 7

   Add 2 tablespoons stock to loosen.

8. 8

   Boil the peas in salted water, drain, and add the zucchini.

9. 9

   Add the stock and bring to a boil.

10. 10

    Cook for 5 minutes longer.

11. 11

    Use a stick blender to blend smooth.

12. 12

    Add the mint and cream; blend, season, and serve at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.