Fast & FANTASTICO

A COUPLE OF DELIZIOSO SUPPER FAVOURITES FROM CELEBRITY CHEF GENNARO CONTALDO

Thyme-infused broad bean soup with crispy smoked pancetta

SERVES 4

1 generous tbsp butter

1 tbsp extra virgin olive oil, plus an extra splash for frying

150g smoked pancetta,

finely chopped

1 onion, finely chopped

1 celery stalk, finely chopped

1 garlic clove, finely chopped Handful of thyme leaves,

plus a few to garnish

2¾ cups frozen broad beans

1 large potato, chopped

into small cubes

1 litre vegetable stock

1 Heat the butter and olive oil in a large, heavy-based saucepan set over mediumhigh heat. Add a third of the pancetta, and all the onion, celery, garlic and thyme, then sweat for 5 minutes. Stir in the broad beans and potato, then pour in the stock, bringing to the boil. Reduce the heat, cover with a lid and simmer for about 10-12 minutes until the beans and potatoes are cooked. Remove from the heat and allow to cool a little.

2 Meanwhile, add a splash of olive oil to a small frying pan set over medium heat. Add the remaining pancetta and stir-fry until nice and crispy.

Set aside.

3 Transfer the slightly cooled soup to a blender or food processor and blend until smooth (you may need to do this in 2 batches). Return it to the saucepan and gently reheat, if necessary.

4 Divide among individual bowls, sprinkle with the crispy pancetta and garnish with thyme leaves to serve.