3 cup fresh green peas, shelled (750 ml)
¼ cup chopped pancetta, pan fried or grilled until lightly crisped (60 ml)
2 clove garlic, finely chopped
1 Tbsp unsalted butter (15 ml)
1 cup Yukon Gold potatoes, peeled and diced, (about 2 medium) (250 ml)
4 cup chicken stock (1litre)
¼ tsp cayenne (1 ml)
coarse salt and freshly cracked black pepper, to taste
½ cup buttermilk (125 ml)
4 greens onions, chopped
1. In a large saucepan, melt butter over medium and lightly cook chopped green onion and garlic. Add potatoes and stock and bring to a boil, then reduce heat, partially cover and let simmer for 10 to 15 minutes until potatoes are tender.
2. Add peas and let simmer an additional 5 minutes. Carefully puree soup in blender or with a hand blender until smooth. Stir in buttermilk. Reheat until steaming. Season with cayenne, salt and pepper. Serve and garnish with pancetta. Makes 5 cups.