Take the chill off a winter’s day with this vibrant soup.
Cook Time: 45 Minutes | Serves: 4
Ingredients
For the Soup
2 tbsp olive oil
1 large brown onion, roughly chopped
2 cloves garlic, sliced
1 celery stick, roughly chopped
2 medium potatoes, peeled and roughly chopped
1 tbsp fresh mint leaves, chopped
1 tsp fresh thyme leaves, chopped
1 tbsp fresh basil leaves, chopped
500 g frozen peas, thawed
Salt and freshly ground black pepper
Toppings
2 cups grated parmesan
8 slices pancetta
Mint and basil leaves
Method
- Preheat oven to 200C.
- On a tray lined with baking paper, sprinkle grated parmesan into four rough circles about 8 centimetres wide. Cook in the oven until the cheese melts and turns golden, about 5 minutes. Remove from the oven and shape by bending the cheese over a rolling pin. Set aside to cool.
- Prepare pancetta by adding slices to a lined baking tray. Cook for 15 minutes or until the pancetta is crisp. Remove from oven and set aside.
- Meanwhile, heat olive oil in a medium sized saucepan. Add onion, garlic, celery, potatoes, mint, thyme and basil, and sauté for about 5 minutes. Cover with 1 litre of water and bring to a simmer. Reduce heat and gently simmer for 20 minutes or until the vegetables have all softened.
- Add peas to the saucepan and bring back to the boil. Remove from heat and blend with a stick blender. Taste and season.
- Add the soup to serving bowls and top with Parmesan tuille, pancetta, and herbs to garnish.
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