1. In a large saucepan, melt butter over medium and lightly cook chopped green onion and garlic. 2. Add potatoes and stock and bring to a boil, then reduce heat, partially cover and let simmer for 10 to 15 minutes until potatoes are tender. 3. Add peas and let simmer an additional 5 minutes. 4. Carefully puree soup in blender or with a hand blender until smooth. 5. Stir in buttermilk. 6. Reheat until steaming. 7. Season with cayenne, salt and pepper. 8. Serve and garnish with pancetta. ---------------------------------------------------------------------------
Nutrition
Ingredients
