Pea and watercress soup with frizzled pancetta

Fairlady
5 servings
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By Food24 November 03 2009
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Ingredients (9)

15.00 ml fresh chillies — 573
1.00 onion — large, chopped
500.00 ml water
375.00 g peas — frozen
1.00 watercress
Tabasco sauce — a few drops
salt
black pepper — freshly ground
75.00 g pancetta — sliced, crispy fried
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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.



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