Minted pea soup
Use up your peas in our luxury version of pea and ham soup - try serving with our pea, ham and cheese muffins.
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Serves: 4
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Skill level: Easy peasy
Ingredients
Freezing: Pour the cold soup into a suitable container and freeze for up to 1 month. Allow the soup to defrost before reheating. Cook the pancetta on the day of serving.
- 30g(1oz) butter
- 1 onion, peeled and chopped
- 2 cloves garlic, crushed
- 1 medium potato, peeled and cubed
- 900ml (1½ pints)
- good-quality vegetable or chicken stock
- 400g (14oz) fresh peas, shelled
- 2 level tbsp chopped fresh mint, plus extra for garnish
- Salt and ground black pepper
- 1tbsp light olive oil
- 4 slices of pancetta, cut into narrow strips
Method
- Melt the butter in a pan over a medium heat and sauté the onion and garlic for 5-7 mins until they've softened, but not coloured. Add the cubed potato to the mixture, and stir before adding the stock to the pan.
- Bring to the boil and cook for a further 12-15 mins until the potato has softened.
- Add the peas to the pan, bring to the boil and then simmer the mixture for 3-4 mins, until the peas are just tender. Remove the pan from the heat and add the mint.
- Allow the soup to cool slightly, then purée it in a blender or food processor, until smooth. Season with salt and pepper.
- In a frying pan, heat the olive oil and fry the strips of pancetta until crisp and golden. Remove from the pan and drain on kitchen roll.
- Reheat the soup if necessary. Serve immediately, garnished with mint and the crispy pancetta.
By Sue McMahon assisted by Nicola Cargill. Photos: Chris Alack. Props stylist: Sue Radcliffe
Nutritional information per portion
- Calories 305(kcal)
- Fat 18.0g
- Saturates 7.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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