Spring Pea Soup with Pancetta and Croutons

I honestly don’t remember whether I made this recipe up or found it in a cookbook or cooking magazine, but I have had it for decades, and I love it when spring peas are ready to eat. This fresh, herby soup pairs well with my new 2025 Rosé of Grenache, which complements salty ingredients like pancetta or bacon.

Yield: 4 servings

INGREDIENTS

• 1/4 lb. pancetta or bacon, cut into tiny cubes

• 1 clove garlic, mashed

• 1 leek, trimmed and thinly sliced

• 4 Cups shelled peas (frozen is fine)

• 2 Cups chicken stock

• Kosher salt, to taste

• 1 Tbs sliced chives

• 1 Tbs chopped tarragon

• Juice of 1 lemon

• 1 slice of day-old bread, toasted

• Olive Oil

DIRECTIONS

Spread pancetta over the base of a medium-sized soup pot and place over medium-low heat.  Cook, rendering the fat, until browned on the edges, about 5 minutes.  Remove to a paper-towel-lined plate.  Pour off all but a thin coating of fat.  Return the pot to medium heat and add the garlic and leek.  Cook until soft on the edges.  Add the peas, broth, and 2 cups of water.  Season with salt.  Bring to a simmer and cook until the peas are just tender, about 5 minutes.  Turn off the heat and stir in the chives and tarragon.  Let steep for 5 minutes.  Puree in small batches in a blender.  Add a little lemon juice.  Meanwhile, break bread into small croutons and toss in a bowl with olive oil, just to coat.  Ladle into bowls and top with the pancetta and croutons.