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Chilled Petit Pois Puree with Lemon Crème Fraîche and Crispy Pancetta

Chilled Petit Pois Puree with Lemon Crème Fraîche and Crispy Pancetta
YIELDS
4 servings

Soup is my favourite standup dinner or cocktail entertaining dish. You have endless choices, everyone loves soup and it can be served creatively. It looks so pretty in an espresso cup or shooter glass. Pick a fun topper like the Lemon Crème Fraîche, Crispy Pancetta or a little breadstick.

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Ingredients

2
Tbsp (25 mL) butter
1
cup (250 mL) finely chopped leeks
2 2
shallots, finely diced
¾
cup (175 mL) chopped onion
¼
cup (50 mL) diced celery
2
cup (500 mL) vegetable or chicken stock
4
cup (1 L) frozen petit pois (sweet peas)
1
Tbsp (15 mL) sherry vinegar
½
tsp (2 mL) salt
¼
tsp (1 mL) pepper
1
handful of fresh mint
½
cup (125 mL) crème fraîche or sour cream
1
Tbsp (15 mL) grated lemon rind
4
slices round pancetta
4
sprig pea shoots
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Directions

Step 1

Melt butter in a skillet over medium high heat until foaming. Add leeks, shallots, onion and celery and until tender and translucent, about 8-10 minutes. Cool.

Step 2

In a pot of salted boiling water, cook the peas in batches, about 10 seconds each. Remove to an ice bath, and drain.

Step 3

In two batches, puree cooked vegetables and peas and mint in a blender or food processor, adding stock, until very smooth. Transfer to a large bowl. Add vinegar, salt and pepper. Chill.

Step 4

In a bowl, mix together crème fraîche and lemon zest.

Step 5

Preheat oven to 375 degrees (190 Celsius). On a baking sheet lined with parchment paper. Bake pancetta slices until very crisp, about 10 minutes.

Step 6

Serve pea puree in a bowl, garnish with dollop of lemon crème fraîche, pancetta round and pea shoot.

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