Ben Squires
Food & Wine

Avocado and pancetta soup

Creamy avocado meets crisp pancetta in this hearty soup recipe.

Serves: 6

Ingredients:

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.

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Tags:
soup, food, recipe, avocado, pancetta