Green Pea and Pancetta Soup
Green Pea and Pancetta Soup



  • 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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