Pea and watercress soup with frizzled pancetta

Recipe from: 1/17/2001 12:00:00 AM
Ingredients 9
Servings 5
Time

Ingredients

  • 15
    ml
    olive oil
  • 1
    large onion, chopped
  • 500
    ml
    water
  • 375
    g
    frozen peas
  • 1
    bunch watercress
  • few drops Tabasco sauce
  • salt
  • freshly ground black pepper
  • 75
    g
    pancetta, cut into thin pieces and fried until crisp
 

Method

 
Heat olive oil in a large frying pan, add onion and fry until soft and translucent. Add water and bring to the boil. Add peas and simmer for a few minutes. Add watercress and simmer for a minute. Purée in a food processor. Season with Tabasco sauce, salt and pepper to taste. Serve hot or cold, garnished with pancetta. Serves 4-6.
 

Read more on: soup
 

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