Italian Silky Pea Soup with Crispy Pancetta

Place a skillet over medium heat, add the raw diced pancetta, and cook until the fat renders and the meat becomes deeply crispy, about 5 to 7 minutes. Always wash hands and surfaces thoroughly with hot soapy water after handling raw pork products to prevent cross-contamination.

Use a slotted spoon to transfer the crispy pancetta to a paper towel-lined plate. Leave the rendered fat in the skillet.

Add the cubed sourdough bread to the skillet with the reserved pancetta fat. Toast over medium heat, tossing frequently, until golden brown and crispy all over, about 5 minutes. Transfer to a bowl and set aside.

In a large pot or Dutch oven over medium heat, melt the butter with the olive oil. Add the diced onion and cook until completely soft and translucent, about 5 minutes. Do not let it brown.

Add the minced garlic and diced potato to the pot. Stir well and cook for 2 minutes until the garlic is highly fragrant.

Pour in the hot vegetable broth. Bring the mixture to a gentle boil at approximately 100°C/212°F, then reduce the heat to maintain a simmer. Cook until the potatoes are completely tender and yield easily to a fork, about 10 to 12 minutes.

Stir the frozen peas directly into the simmering broth. Cook for exactly 3 minutes. Extended cooking will cause the peas to turn a dull, muddy color.

Remove the pot from the heat immediately. Using an immersion blender, carefully blend the soup until it achieves a completely smooth and velvety texture. If using a standing blender, blend in batches and vent the lid to allow steam to escape.

Taste the soup and season with kosher salt and black pepper as needed. Keep in mind that the pancetta garnish will add additional saltiness to the final dish.

Ladle the hot soup into warmed bowls. Garnish each portion generously with the crispy pancetta cubes and toasted sourdough croutons just before serving to preserve their crunch.