Lemon-Dill Pea Soup with Pan-Fried Pancetta
A velvety spring soup featuring fresh peas and bright lemon, topped with savory pancetta crisps for a perfect balance of earthy and tangy flavors. This american-inspired soups ready in about 40 minutes pairs fresh peas, vegetable broth, finely diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups fresh peas
- 4 cups vegetable broth
- 1/2 cup, finely diced yellow onion
- 2 cloves, minced garlic
- 1/4 cup, chopped fresh dill
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 2 tbsp olive oil
- 2 oz, cut into 1/2-inch pieces pancetta
- 1/4 cup heavy cream
Instructions
- Step 1: Heat 2 tbsp olive oil in a medium pot over medium heat. Add 1/2 cup finely diced onion and cook for 5 minutes until translucent, stirring occasionally.
- Step 2: Add 2 minced garlic cloves and cook for 1 minute until fragrant, stirring constantly to prevent burning.
- Step 3: Stir in 2 cups fresh peas, 4 cups vegetable broth, and 1/4 cup fresh dill. Bring to a simmer and cook for 10 minutes until peas are tender.
- Step 4: Remove 2 cups of soup and blend until smooth in a blender. Return to the pot.
- Step 5: Stir in 1 tbsp lemon zest, 2 tbsp lemon juice, and 1 tbsp fresh dill. Season with salt and pepper to taste. Add 1/4 cup heavy cream and heat gently for 2 minutes until warmed through.
- Step 6: While soup simmers, heat a small skillet over medium heat. Add 2 oz pancetta pieces and cook for 5 minutes until crisp and golden, turning occasionally.
- Step 7: Drain pancetta on paper towels. Serve soup hot, topped with pan-fried pancetta and a sprinkle of fresh dill.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lemon-Dill Pea Soup with Pan-Fried Pancetta take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Lemon-Dill Pea Soup with Pan-Fried Pancetta?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fresh peas from drying out.
Can I substitute ingredients in Lemon-Dill Pea Soup with Pan-Fried Pancetta?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Lemon-Dill Pea Soup with Pan-Fried Pancetta for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Lemon-Dill Pea Soup with Pan-Fried Pancetta?
American soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
- ★★★☆☆
Okay for a quick meal. I've had better soups dishes though.
