After a summer of salads, left over BBQ chicken and cold puddings I'm starting to crave the autumn meals - casseroles, hearty soups and a good roast dinner. Such a shame then that we seem to be in the midst of an Indian Summer in the UK with temperatures of 20c most days!
This soup is delicate enough for a summer menu but hits the spot when you want a warming bowl of comfort. Equally tasty hot or cold this recipe will satisfy 6 people as a starter, 4 as a light supper served with bread.
3 spring onions finely chopped
2 cloves garlic finely chopped
400g fresh shelled peas (or good quality frozen peas)
250g watercress roughly chopped
100g parsley, stalks removed and roughly chopped
1lt hot water or vegetable stock
100g double cream or creme fraiche
Salt & pepper to taste
6 rashers of pancetta bacon
Using a large saucepan sweat the spring onions and garlic in the butter over a low heat for about 2 minute until the butter has melted & the garlic has softened but not coloured.
Add the peas to the pan and give it a quick stir to mix the onions and garlic into the peas. Add the chopped watercress and water or stock. Increase the temperature to a boil then put the lid on and leave to simmer for 5 minutes until the peas have cooked through and are bright green. Take off from the heat, add the parsley and leave to cool for 5 minutes.
While the soup is cooling dry fry your pancetta until golden brown (this will take less than 30 seconds on each side). Place onto kitchen roll to soak up the excess fat and leave to harden. Once cool enough to handle roughly chop the bacon up to small-ish pieces.
When the soup has cooled slightly use a hand held blender to combine the ingredients. Stir through a few times to make sure all the peas are blended. If the consistency is too thick add a little more water. Stir in your cream or creme fraiche and season to taste.
Once you are ready to serve, gently warm the soup through, ladle into your bowls and add a handful of croutons, with some bacon crumbs added on top. I also added some small cubes (5mm x 5mm) of peeled & chopped Granny Smith apple to the bottom of the bowl to add a little sweetness to counter balance the saltiness of the bacon.
Glass of ice cold Sauvignon Blanc is entirely compulsory!
|with Supergolden Bakes|