Pea soup with pancetta
This vibrant pea soup has a smooth, velvety texture complemented by the delicate, fresh herbal note of tarragon. Crispy, savoury pieces of pancetta on top provide a rich, salty crunch in every spoonful. Serve piping hot as an elegant starter for any dinner party.
Ingredients
- Chicken stock750 ml
Instructions
4 steps- 1
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.
- 2
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.
- 3
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.)
- 4
To serve, ladle the soup into bowls. Break the crisp pancetta into pieces and sprinkle on top of the soup.
Nutrition
1 serving ≈ 225 g
Nutrition values are estimates. - means data is unavailable.
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