Pea, Mint and Pancetta Soup

Method

1. Place a medium-sized pot over a high heat and fry the pancetta in a drop of olive oil for about 4 minutes until crispy. Remove from the pot with a slotted spoon and place on a plate lined with kitchen paper.
2. You should be left with enough oil and pancetta fat in the pan, if not, add a little more olive oil and fry the onion and garlic for 2-3 minutes. Then, add in the potato and vegetable stock. Bring to a steady simmer and cook until the potato is tender when pierced with a fork. It should take about 10 minutes.
3. Add the peas and mint and simmer for a further 3-4 minutes. Then, blitz with a hand blender until smooth.
   
4. Taste and season with sea salt and ground black pepper as required. Serve with a dollop of crème fraîche and crispy pancetta pieces.

• Summer
• Light Meals & Salads
• mint
• pancetta
• soup
• healthy

Ingredients

• US
• METRIC

You'll Need