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Green Pea Soup With Le Mamirolle

Green Pea Soup With Le Mamirolle

4 portions


  • 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) Le Mamirolle
  • Salt and freshly ground pepper, to taste


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  • 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.

You can use this cheese for this recipe


Aromatic and mellow

These dry wines are characterized by fairly strong aromas of spice, toast or exotic fruit. In the mouth, they carry a rich and well-balanced texture.

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