Ingredients

• 1 Tablespoon olive oil or 1 ounce prosciutto fat, rind removed

• 2 ounces pancetta, finely diced

• 1 cup thinly sliced shiitake mushroom caps

• 1 quart vegetable broth

• Kosher salt, to taste

• 3 pounds fresh shelling peas (about 3 cups after shelling) or two 10-ounce packages frozen peas

• 1/4 cup crème fraîche

• fresh mint leaves

Instructions

Render the Fat

Chop the prosciutto fat, if using, into a very fine paste. Place in a heavy soup pot over medium heat and allow the fat to melt. Remove any remaining solid pieces.

(If using olive oil, simply heat it over medium heat.)

Cook the Pancetta and Mushrooms

Add the diced pancetta to the pot and cook in the fat or olive oil until fragrant and softened. Add the mushrooms and cook until tender, about 5–7 minutes. Reduce the heat to low and set aside.

Cook the Peas

In a separate pot, bring the vegetable broth to a boil. Season with salt, if needed.

Fresh peas: Cook for 5–7 minutes, then transfer to an ice bath to chill and set the color.

Frozen peas: Cook for 1 minute, then transfer to an ice bath.

Drain the peas from the ice water, reserving the broth.

Purée Half the Peas

Place half of the peas in a blender or food processor. Add a portion of the broth and purée until very smooth. Add the crème fraîche and blend briefly to combine.

Combine and Serve

Return the remaining broth to the pot with the mushrooms and pancetta. Bring to a simmer. Stir in the pea purée and the remaining whole peas. Heat for 1 minute, then ladle into bowls. Garnish with fresh mint leaves and serve hot.