Avocado and pancetta soup

Creamy avocado meets crisp pancetta in this hearty soup recipe.

Serves: 6

Ingredients:

• 1 1/2 tablespoons extra virgin olive oil
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 bay leaf
• 1L (4 cups) chicken or vegetable stock
• 2 avocados, flesh chopped
• 1 cup (240g) crème fraiche or sour cream
• 6 thin pancetta slices
• 2 tablespoons finely chopped mint or dill
• Lemon juice, to taste

Method:

1. Heat onion in a saucepan and cook onion and garlic until softened. Add a bay leaf and stock, bring to the boil, then cool slightly. Add the avocado and puree with a stick blender until smooth.
2. Stir ¾ cup crème fraiche and return to the heat until warm. Refrigerate until chilled.
3. Heat remaining oil in a frypan and cook pancetta until crisp and golden. Drain on paper towel and break into pieces.
4. Add herbs to the soup and stir in lemon juice. Drizzle some crème fraiche over the top and serve topped with pancetta.

Relevant links:

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