Pea and pancetta soup

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.



Pea and pancetta soup
  • 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>

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  • Chef Maryam Ghargharechi
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