Sweet Pea Summer Soup with Marjoram
You don't need to plan far in advance for sweet pea soup. With willing hands to help with shelling, the soup can be ready and on the table in less than 30 minutes. I love using marjoram for a unique and subtle flavour that complements the fresh green sweet pea taste.
⅛ lb pancetta, minced into very small pieces
Salt and white pepper (optional) to taste
1. Melt butter over low heat and add leek, pancetta and shallot. Saute, stirring occasionally, until vegetables are very soft, about 10 minutes. Do not brown.