Ham and peas are a notoriously “old-school” flavor combination. We elevated it by adding deliciously crispy, salty, savory pancetta which perfectly with the sweet, creamy texture of spring peas. We love to top ours with lots of fresh cracked pepper and celtic sea salt.
2 tbsp (30 ml) extra-virgin olive oil + 1⁄2 tbsp (7.5 ml) set aside
1⁄2 cup (75 g) shallots, chopped
1 tbsp (5 g) garlic, minced
4 cups (960 ml) chicken bone broth
2 lb (900 g) frozen organic peas
2 tsp (10 g) sea salt, we recommend Selina Naturally Celtic
1 tsp freshly ground black pepper 1 cup (225 g) of diced pancetta
In a deep heavy-bottomed saucepan, heat 2 tablespoons (30 ml) of the olive oil over medium heat. Add the shallots and sauté for 3 to 5 minutes stirring until tender and lightly browned. Add the garlic and cook for 1 more minute. Add the chicken bone broth, frozen peas, salt and pepper and bring to a boil. Lower the heat and simmer for 5 minutes. Use either a blender or immersion blender to purée well. Pour the soup back into the pot and season to taste. In a separate sauté pan over medium heat, add a 1⁄2 tablespoon (8 ml) of olive oil and the diced pancetta. Stir well. Cook until the pancetta is crispy, browned and thoroughly cooked, about 5 to 7 minutes. Remove from the heat and spoon the pancetta on a paper towel-lined plate to drain.To serve, ladle the soup into a bowl and top with crispy pancetta.