Thyme-infused broad bean soup with crispy smoked pancetta
SERVES 4
1 generous tbsp butter 1 tbsp extra virgin olive oil, plus an extra splash for frying 150g smoked pancetta, finely chopped 1 onion, finely chopped 1 celery stalk, finely chopped 1 garlic clove, finely chopped Handful of thyme leaves, plus a few to garnish 2¾ cups frozen broad beans 1 large potato, chopped into small cubes 1 litre vegetable stock 1 Heat the butter and olive oil in a large, heavy-based saucepan set over medium-high heat. Add a third of the pancetta, and all the onion, celery, garlic and thyme, then sweat for 5 minutes. Stir in the broad beans and potato, then pour in the stock, bringing to the boil. Reduce the heat, cover with a lid and simmer…
