Green Pea Soup, poached egg, borage, and crispy pancetta

The late spring weather is allowing us to spend more time outside and especially enjoy wonderful brunches under the sun. If you’re planning a brunch on your own we have a great recipe for you. This green pea soup with a poached egg is both filling and refreshing; perfect for a sunny Sunday morning.

● 1 kg frozen green peas
● 1 shallot, finely sliced
● 1/2 tbs sugar
● 1 lt water
● salt to taste
● 120 gr baby spinach
● 6 mint leaves
● Pancetta
● Borage
● One clove of garlic

Bring salted water to a boil. Then add peas, sugar, and shallots and let cook for 8 minutes. Use a hand blender or just a regular blender and puree until smooth as silk. Then add the mint and blend again. Leave on a simmer while you go work on the pancetta and the poached egg. Cut pancetta into small sticks and cook until crispy in a pan with no oil. Wash, boil, and sauté the borage with oil and garlic until fragrant. To poach the eggs, crack the egg into a bowl being careful not to break the yolk. In a pot, bring water to a simmer, add a drop of white wine vinegar, stir the water until it creates a whirlpool, and pour the already cracked egg in. Cook for two minutes and remove with a slotted spoon. To bring it all together, pour the soup into a
pasta or soup bowl. Place the borage in the center of the bowl. Then place the poached egg on top of the borage and season with salt and pepper. Garnish with pancetta and fresh peas, enjoy.