Pea & Pancetta Soup with Lemon Garlic Croutons

Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

  • Prep time 20 minutes
  • Total time 8 hours & 35 minutes
  • Portion size 6 servings



In large bowl of cold water, soak peas for 4 to 6 hours. Drain, rinse under water and drain again. Set aside.

In large saucepan, melt butter over medium heat. Add onion; cook, stirring, for 5 minutes. Add pancetta and continue to cook for 2 minutes. Add carrots, celery, garlic, thyme and bay leaves; cook, stirring, for 3 minutes. Add wine and simmer until reduced by half, about 5 minutes. Add maple syrup, reserved peas and broth. Bring to a boil. Reduce heat; cover and cook until peas are tender, about 2 hours. Discard bay leaves. Season with salt and pepper. (Make-ahead: Can be refrigerated for up to 3 days or frozen for up to 3 months.)

Divide soup among bowls; serve with Lemon Garlic Croutons.


Lemon Garlic Croutons

Cut 1/2 baguette in 1-inch thick slices. In skillet, heat 2 tbsp olive oil over medium-high heat. Add bread slices; toast for 1 to 2 minutes each side, or until golden. Rub croutons with 1 clove peeled garlic, then half lemon. Makes 4 to 6 servings.

Nutritional facts PER SERVING: about

  • Iron 5.8 mg
  • Fibre 10 g
  • Sodium 550 mg
  • Sugars 14 g
  • Protein 16 g
  • Calories 350
  • Total fat 14 g
  • Cholesterol 15 mg
  • Saturated fat 4 g
  • Total carbohydrate 40 g
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Pea & Pancetta Soup with Lemon Garlic Croutons