Pea and pancetta soup
Each serving provides 242 kcal, 21g protein, 14.5g carbohydrate (of which 3.5g sugars), 10g fat, 5g fibre and 1.6g salt.
- 1 litre/1¾ pints chicken stock
- 500g/1lb 2oz frozen peas
- 10g/½oz fresh tarragon leaves
- pinch salt
- 4 very thin slices pancetta (cut on the thinnest possible setting)
Heat the chicken stock in a saucepan until it is simmering. Add the peas and simmer for 2 minutes, or until just tender. Stir in the tarragon and salt. Transfer the mixture to a food processor and blend for a few short blasts to a rough-textured soup. Return the soup to the saucepan and keep warm over a low heat.
Using a pair of tongs, heat each slice of pancetta over the gas flame of your hob for a few seconds until it crisps up. (Alternatively, preheat your grill to its highest setting, lay the slices of pancetta onto a baking tray and grill for 1-2 minutes, or until crisp.) To serve, ladle the soup into bowls. Break the crisp pancetta into pieces and sprinkle on top of the soup./div>
- Tags: Soup
- Chef Maryam Ghargharechi