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Ingredients
Method
- 1 litre of chicken stock
- 500g frozen peas
- 10g fresh tarragon, chopped
- Pinch of salt and pepper
- 4 thin slices of pancetta
- Heat the chicken stock until simmering, and tip in the peas to defrost. Simmer for a couple of minutes, then add the tarragon, some salt, and some pepper. Blend in a food processor, then return to the pan.
- Grill your pancetta until crisp. Serve by ladling the soup into bowls, and breaking the pancetta into shards and scattering over the top. Enjoy with crusty bread.
30 mins
4 serving
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