Avocado soup with crisp pancetta

Crispy pancetta adds the finishing touch to this wonderfully creamy avocado soup.

Recipe «Avocado soup with crisp pancetta» presented in category Recipes / Soups, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author sheff would need: 1 1/2 tbsp extra virgin olive oil, 1 onion, finely chopped, 2 garlic cloves, finely chopped, 1 bay leaf, 1L chicken stock or vegetable stock , 2 avocados, flesh chopped, 1 cup creme fraiche or sour cream, 6 slices Primo Gourmet Selection Pancetta , 2 tbsp finely chopped mint or dill, Lemon juice, to taste.

Ingredients:

• 1 1/2 tbsp extra virgin olive oil 
• 1 onion, finely chopped 
• 2 garlic cloves, finely chopped 
• 1 bay leaf 
• 1L chicken stock or vegetable stock 
• 2 avocados, flesh chopped 
• 1 cup creme fraiche or sour cream 
• 6 slices Primo Gourmet Selection Pancetta 
• 2 tbsp finely chopped mint or dill 
• Lemon juice, to taste 

Instructions

1. Heat 1 tablespoon oil in a saucepan over medium-low heat. Add onion and garlic and cook, stirring, for 10 minutes or until softened. Add bay leaf and stock, bring to the boil, then cool slightly. Add avocado, season, then puree with a stick blender or in a blender until smooth. Stir in 3/4 cup creme fraiche, then either return to low heat and warm through, or refrigerate until chilled.
2. Meanwhile, heat remaining oil in a frypan over medium-high heat. Cook the pancetta for 2-3 minutes, turning once, until crisp and golden. Drain on paper towel, then break into pieces.
3. Add herbs to the soup and stir in lemon juice to taste, then divide among bowls. Thin creme fraiche a little with 2 teaspoons warm water. Drizzle over warm or chilled soup, season and serve topped with pancetta.