Ingredients

  • 40 milliliters olive oil
  • 230 grams pancetta
  • 210 grams leek thinly sliced
  • 1 teaspoon garlic minced
  • 1 ½ liters vegetable stock
  • 4 large lemon grass trimmed,flattened
  • or 1 tsp. grated lemon peel
  • 875 grams peas 400g frozen peas
  • 20 grams mint
  • 60 milliliters maple syrup
  • 1 ⅓ tablespoons lemon juice

Directions

Sauté pancetta until beginning to crisp, about 3 minutes. Add leek until leek wilts. Add garlic. Then add broth and lemongrass. Cover and simmer 10 minutes. Add peas, mint and maple syrup; simmer until peas are tender. Discard lemongrass. Add lemon juice and season with salt and pepper. Ladle soup into bowls; serve hot.

Notes
Serving Ideas:Original serves 8.


Categories
hot, soups
Keywords
soups, hot
MacGourmet downloadPea Soup with Pancetta and Mint. To import, drag image to your MacGourmet recipe box.