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
Each portion contains:
of an adult's guideline daily amount
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.
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