Pea Soup With Pancetta And Croutons

• 1/4 pound pancetta, cut into tiny cubes
• 1 clove garlic, mashed
• 1 leek, trimmed and chopped
• 4 cups shelled peas
• 2 cups chicken broth
• Kosher or sea salt
• 1 tablespoon sliced chives
• 1 tablespoon chopped tarragon
• Juice of 1 lemon
• 1 slice day-old bread, toasted
• Extra virgin olive oil

1. Spread the pancetta over the base of a medium soup pan and place over medium-low heat.
2. Cook, rendering the fat, until browned on the edges, about 5 minutes.
3. Remove to a paper-towel lined plate.
4. Pour off all but a thin coating of fat.
5. Return to medium heat, and add the garlic and leek.
6. Cook until soft on the edges.
7. Add the peas, broth and 2 cups of water.
8. Season with salt.
9. Bring to a simmer and cook until the peas are just tender, about 5 minutes.
10. Turn off the heat and stir in the chives and tarragon.
11. Let steep for 5 minutes.
12. Ladle the soup in small batches into a blender and puree until smooth (because it is hot, turn the blender on low and hold the lid on tight).
13. Taste and adjust seasoning, adding a little lemon juice to sharpen the flavor.
14. Meanwhile, break the bread into small croutons and toss in a bowl with olive oil, just to coat.
15. Ladle soup into bowls and top each bowl with a little pancetta and a few croutons.

pancetta, clove garlic, shelled peas, chicken broth, kosher, chives, tarragon, lemon, bread, extra virgin olive oil

Taken from cooking.nytimes.com/recipes/8327 (may not work)