Food & Wine
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:
- 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.
- Stir ¾ cup crème fraiche and return to the heat until warm. Refrigerate until chilled.
- Heat remaining oil in a frypan and cook pancetta until crisp and golden. Drain on paper towel and break into pieces.
- Add herbs to the soup and stir in lemon juice. Drizzle some crème fraiche over the top and serve topped with pancetta.
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