Soups
Split Pea Soup with Pancetta
Foppiano Vineyards
12707 Old Redwood Hwy
Healdsburg , CA 95448
foppiano.com
- RECIPE YEAR: 2023
- RECIPE BY: Alessandra -American Amateur Chef
- YIELD: Serves 6
- PAIRS WELL WITH: Foppiano
Craving a quick, cozy soup could hit at any time. And when that happens, I’m glad to have recipes like this in my arsenal. This split pea soup with pancetta is super flavorful but made with only a small handful of ingredients. They are definitely an underrated ingredient and provide a lovely, earthy flavor that tastes simple and vegetal.
Ingredients:
- 100 grams pancetta cubed
- 1 small onion diced
- 1 rib celery diced
- 1 carrot diced
- 1 clove garlic minced
- 8 ounces Foppiano Sauvignon Blanc
- 250 grams peas split
- 1 quart water or vegetable soup
- 1 sprig rosemary chopped
- 1 whole bay leaf
- to taste salt
- to taste pepper
- drops creme fraiche
- drizzle olive oil
Directions:
Heat a large soup pot over medium-high heat. Add pancetta and cook until browned, stirring occasionally, about 5 minutes. Remove to a plate with a slotted spoon, leaving rendered fat in the pot. Lower heat to medium and add onion, celery, and carrot. Season with salt and freshly cracked black pepper to taste. Sauté 5-7 minutes until softened and onions are translucent, stirring occasionally. Add garlic and rosemary and continue to cook 1-2 minutes until fragrant. Add Foppiano Sauvignon Blanc and simmer 2-3 minutes until reduced slightly. Use a wooden spoon to scrape up any stuck-on bits from the bottom of the pan. Add split peas, bay leaf, and 1 liter of water or vegetable broth. Bring to a boil and then reduce to a light simmer. Cover and cook for 30-40 minutes or until peas are just tender and soft. Remove pot from heat and blend with an immersion blender or transfer soup to a stand blender to puree. Blend to any consistency you prefer, super smooth and creamy or still a little chunky, both are delicious! Serve hot, topped with a drizzle of extra virgin olive oil, dot with crème fraiche and crispy pancetta.
