Paleo Pea Soup with Pancetta and Mint

By mack

Ingredients

• 2 Packages of Frozen Peas
• 1 Quart of Chicken Stock (packaged or home made)
• 1 leek, coarsely chopped
• 1 large Garlic clove, coarsely chopped
• 2 slices of pancetta
• 1 Tablespoon coarsely chopped mint

Details

Servings 4

Preparation

Step 1

Heat a large stock pot with a small splash of olive oil. Add pancetta and cook until crispy. Remove cooked pancetta and add leeks. Cook leeks until transparent, about 5 minutes. Add Garlic and cook for an additional minute. Add peas and chicken stock. Bring to a boil, cover and lower heat. Simmer for 10 minutes. Add a small ladle full of soup to a blender. Blend small amount and then continue adding the rest of the soup making sure to have the top of the blender cover open. You don't want to add all of the soup at once or else it will explode! Add the mint and blend the entire soup until completely smooth. Serve soup in a bowl and sprinkle some of the crispy pancetta! Enjoy!