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Ingredients

• 4 pancetta slices
• 15 ml (1 tbsp.) butter
• 1 onion, chopped
• 1 carrot, diced
• 1 parsnip, diced
• 225 g (1/2 lb) unsalted pork fat with meat
• 250 ml (1 cup) split green peas
• 1.25 L (5 cups) chicken broth
• 250 ml (1 cup) 15% cream
• 125 ml (1/2 cup) diced Le Mamirolle
• Salt and freshly ground pepper, to taste

Preparation 

Preheat oven to 400°F (200°C).

Arrange pancetta on a baking sheet covered with parchment paper and bake for about 10 minutes or until pancetta is crisp. Set aside.

In a large saucepan, melt butter and cook onion, carrot, parsnip and pork. Add split peas and continue cooking for 2 minutes. Add chicken broth and simmer for 30 to 40 minutes over low heat or until split peas are soft. Add cream and cheese; stir until melted. Salt and pepper to taste.

At serving time, top with crisp pancetta.