EASY EASY EASY Pea Soup with Crispy Pancetta

I don't like peas very much and I love this soup. And it tastes just like peas. Which leads me to the conclusion that the part about peas I don't like is the texture when you bite into them...a sorry excuse for a snap, then mush (shudder). This soup is creamy and satisfying and comes together quickly...in a bona fide snap.  It's one of Ina Garten's recipes. Of course. All her food is perfect which is why she's the reigning queen of cookbook sales. As it should be. So easy - frozen peas, chicken stock, onion and garlic and a bit of crunchy pancetta.

Pea Soup with Crispy Pancetta

adapted from Ina Garten foolproof

1 tablespoon olive oil
1 tablespoon butter
1 small onion, diced
1 clove garlic, minced
5 cups frozen baby peas
4 cups chicken stock (low sodium)
1 teaspoon kosher salt
½ teaspoon pepper
4 thin slices pancetta
2 tablespoons heavy cream (optional)

Heat butter and olive oil over medium heat. Add onions and saute until soft (10-15 minutes). Add garlic and cook for another minute. Add chicken stock, peas, salt and pepper. Simmer for 15 minutes or until peas are tender. Puree in blender.

Preheat oven to 425º. Line baking sheet with parchment. Place pancetta on pan in one layer. Bake for 10 minutes or until crispy. Serve on top of soup with a drizzle of cream (if using).