This is a delicious, creamy soup made using frozen broad (fava) beans. The subtle, smoky flavour of the pancetta really comes through and the crispy bits give a nice crunchiness to the dish. It is simply delicious at any time but would make a lovely starter for when you have guests over.<\/p>\n
Cooking time:\u00a0<\/strong>25-30 minutes<\/p>\n Portions:\u00a0<\/strong>serves 4<\/p>\n Ingredients:<\/strong><\/p>\n Preparation:<\/strong><\/p>\n Heat the butter and olive oil in a large, heavy-based saucepan set over a medium\u2013high heat. Add a third of the pancetta, and all the onion, celery, garlic and thyme, and sweat for 5 minutes. Stir in the broad beans and potato, then pour in the stock, and bring to the boil. Reduce the heat, cover with a lid and simmer for about 10\u201312 minutes, until the beans and potatoes are cooked. Remove from the heat and allow to cool a little.\u00a0<\/span><\/span>Meanwhile, add a splash of extra-virgin olive oil to a small fry<\/span>ing pan (skillet) set over a medium heat. Add the remaining\u00a0<\/span><\/span>pancetta and stir-fry until nice and crispy. Set aside.\u00a0<\/span><\/span>Transfer the slightly cooled soup to a blender or food pro<\/span>cessor and blend until smooth (you may need to do this in 2\u00a0<\/span><\/span>batches). Return it to the saucepan and gently reheat, if neces<\/span>sary. Divide among individual bowls, sprinkle with the crispy\u00a0<\/span><\/span>pancetta and garnish with thyme leaves to serve.<\/span><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":" This is a delicious, creamy soup made using frozen broad (fava) beans. The subtle, smoky flavour of the pancetta really comes through and the crispy bits give a nice crunchiness to the dish. It is simply delicious at any time but would make a lovely starter for when you have guests over. Cooking time:\u00a025-30 minutes…<\/p>\n\n