Pea, pancetta and mint soup

Detailed step-by-step description of how to cook the dish "Pea, pancetta and mint soup". Try it by all means

Recipe «Pea, pancetta and mint soup» presented in category Recipes / Meat, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 1 tbsp olive oil, 1 white onion, finely chopped, 1 garlic clove, crushed, 100g Primo Gourmet Selection Pancetta, rind removed, chopped, 1 large desiree potato, peeled, cut into 1cm pieces , 1 litre chicken stock, 500g frozen peas, thawed, 1/3 cup fresh mint leaves .

Ingredients:

• 1 tbsp olive oil 
• 1 white onion, finely chopped 
• 1 garlic clove, crushed 
• 100g Primo Gourmet Selection Pancetta, rind removed, chopped 
• 1 large desiree potato, peeled, cut into 1cm pieces 
• 1 litre chicken stock 
• 500g frozen peas, thawed 
• 1/3 cup fresh mint leaves 

Instructions

1. Heat oil in a large saucepan over medium heat. Add onion. Cook, stirring, for 5 minutes or until soft. Add garlic. Cook, stirring, for 1 minute. Add pancetta. Cook, stirring occasionally, for 5 minutes or until slightly crisp.
2. Add potato and stock. Bring to the boil. Reduce heat to low. Simmer, uncovered, for 5 minutes. Add peas and simmer for a further 5 minutes or until potato and peas are tender. Allow to cool slightly.
3. Add 1/4 cup of mint to soup. Process soup, in batches, until almost smooth. Season with salt and pepper. Return to pan. Cook, stirring, over medium heat for 3 to 4 minutes or until hot. Ladle into bowls. Top with remaining mint. Serve.