PEA , MARJORAM AND MASCARPONE SOUP
INGREDIENTS
Serves 6
2 large shallots
2 garlic cloves
50 g butter
800 g frozen peas
1 l chicken or vegetable stock
125 g mascarpone
3 tbsp chopped marjoram
6 pancetta slices (optional)
3 slices of white bread
1 tbsp olive oil
salt and freshly ground black pepper
METHOD
1. Chop the shallots and press garlic. Heat half the butter in a large saucepan and sauté the shallots and garlic for 5 minutes until softened.
2. Stir in the peas and cook for 1 minute. Add the stock, bring to the boil and cook for 5 minutes or until the peas are tender. Leave to cool for 10 minutes.
3. Pour the contents of the saucepan into the b
lender with the mascarpone and marjoram. Liquefy until smooth; you may need to do this in batches. Season to taste and keep warm. Heat the remaining butter in a frying pan and fry the pancetta until crisp, then drain on kitchen paper. Cut the crusts off the bread and cut the bread into 1 cm cubes. Fry the bread in the pancetta butter until golden brown. Pour the soup into bowls and sprinkle over the croûtons and finish with the crispy pancetta.
lender with the mascarpone and marjoram. Liquefy until smooth; you may need to do this in batches. Season to taste and keep warm. Heat the remaining butter in a frying pan and fry the pancetta until crisp, then drain on kitchen paper. Cut the crusts off the bread and cut the bread into 1 cm cubes. Fry the bread in the pancetta butter until golden brown. Pour the soup into bowls and sprinkle over the croûtons and finish with the crispy pancetta.
