Avocado and pancetta soup
<p>Creamy avocado meets crisp pancetta in this hearty soup recipe.</p>
<p><strong><span style="text-decoration: underline;">Serves:</span></strong> 6</p>
<p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p>
<ul>
<li>1 1/2 tablespoons extra virgin olive oil</li>
<li>1 onion, finely chopped</li>
<li>2 garlic cloves, finely chopped</li>
<li>1 bay leaf</li>
<li>1L (4 cups) chicken or vegetable stock</li>
<li>2 avocados, flesh chopped</li>
<li>1 cup (240g) crème fraiche or sour cream</li>
<li>6 thin pancetta slices</li>
<li>2 tablespoons finely chopped mint or dill</li>
<li>Lemon juice, to taste</li>
</ul>
<p><strong><span style="text-decoration: underline;">Method:</span></strong></p>
<ol>
<li>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.</li>
<li>Stir ¾ cup crème fraiche and return to the heat until warm. Refrigerate until chilled.</li>
<li>Heat remaining oil in a frypan and cook pancetta until crisp and golden. Drain on paper towel and break into pieces.</li>
<li>Add herbs to the soup and stir in lemon juice. Drizzle some crème fraiche over the top and serve topped with pancetta.</li>
</ol>
<p><strong>Relevant links:</strong></p>
<p><span style="text-decoration: underline;"><em><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/01/three-cheese-muffins/"><strong>Three cheese muffins</strong></a></em></span></p>
<p><span style="text-decoration: underline;"><em><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/01/turkey-rissoles/"><strong>Turkey rissoles</strong></a></em></span></p>
<p><span style="text-decoration: underline;"><em><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/01/classic-rum-balls/"><strong>Classic rum balls</strong></a></em></span></p>
