Leek, Pancetta and Yellow Pea Soup

Neither of us really put much thought into tonight’s dinner because it was really just a prelude to the real point of the evening: pancakes. As I wandered around Waitrose earlier though I realised that I should make some kind of effort to feed us with something other than sugar and decided on leek soup.

Leek soup would of course be vegetarian though and that really wouldn’t do, luckily the fridge was well stocked with bacon products so in went some pancetta too. As with most soup recipes, I mostly made it up as I went along but it went something like this:

One small packet pancetta
2 leeks, sliced
2 cloves garlic, chopped
200g split peas (or any kind of lentils)
300ml vegetable stock (chicken would probably be better)
Salt and pepper
Parsley, finely chopped
Single cream

Brown pancetta and remove from the pan.
Sautee sliced leeks until soft, add garlic and cook for another couple of minutes.
Add the pancetta back to the pan, throw in the lentils and make sure they are well coated.
Add the rest of the ingredients, bring to the boil and then simmer for 45 minutes.
Add parsley (I forgot) and cream (I forgot) and serve.

Stephen really enjoyed it, I thought it needed some work. The parsley, chicken stock and cream would be a start.