Pea Soup Topped with Crunchy Guanciale
Whether you’re using fresh peas from the garden or dried, split peas in the winter the procedure is the same; only the cooking time varies.
Servings 2
Calories 1183kcal
Ingredients
- 90 grams guanciale (pork jowl), finely cubed
- 1 medium onion, minced minced
- 2 tbsp olive oil
- 2 cups shelled fresh peas or dried split peas
- 2 cups Water 2 to 4 cups
- 1 tsp salt
Instructions
- Sauté the guanciale until crisp and golden.
- Drain excess oil from the guanciale and set it aside for the soup topping.
- Sauté the onion in the olive oil until translucent.
- Add the peas, two cups water and salt and simmer until the peas are tender. about 10 minutes. Add more water as desired.
- Allow the soup to cool, then place in a blender & process until smooth and creamy.
- Reheat the soup and serve in bowls topped with cubed guanciale.
Nutrition
Serving: 2cups | Calories: 1183kcal | Carbohydrates: 52g | Protein: 26g | Fat: 98g | Saturated Fat: 30g | Cholesterol: 96mg | Sodium: 3141mg | Potassium: 868mg | Fiber: 16g | Sugar: 21g | Vitamin A: 2220IU | Vitamin C: 124.2mg | Calcium: 113mg | Iron: 4.5mg