Recipes:Pea, pancetta & mint soup

Pea, pancetta & mint soup

Why resort to ready-made when you can make your own soup so quickly with a few everyday ingredients?

  • 1 x 70g pack cubetti di pancetta
  • 1 medium potato , peeled and chopped
  • 500ml chicken stock
  • 250ml frozen peas
  • ½ small bunch mint , chopped
  • crusty bread , to serve

Method

  1. Fry the pancetta in a non-stick pan (no need for fat, as it will cook in its own). When it is crisp and browned, scoop out a little to garnish the soup then add the potato and chicken stock to the rest and simmer until potato is completely soft. Add the peas and simmer for 3 minutes, then add the mint.
  2. Whizz everything together with a stick blender or in a food processor until smooth. Serve with the extra pancetta sprinkled on top and some crusty bread.

PER SERVING

251 kcalories, protein 16,1g, carbohydrate 21,8g, fat 11 g, saturated fat 4,1g, fibre 7,1g, salt 3,7 g