Pea & pancetta soup

Name: Pea & pancetta soup
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Ingredients: 77 g pack diced pancetta; 1 onion, finely chopped; 2 garlic cloves, crushed; 500 ml fresh chicken stock; 500 g frozen Essential Garden Peas; 2 tbsp sunflower seeds; 4 tbsp Essential reduced fat crème fraîche; 1 crusty bread, to serve

Easy to whip up, this velvety smooth soup is topped with crisp pancetta and crunchy sunflower seeds.

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Source of fibre

Serves4
CourseAccompaniment
Prepare5 mins
Cook20 mins
Total time25 mins

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Ingredients

77g pack diced pancetta
1 onion, finely chopped
2 garlic cloves, crushed
500ml fresh chicken stock
500g frozen Essential Garden Peas
2 tbsp sunflower seeds
4 tbsp Essential reduced fat crème fraîche
1 crusty bread, to serve

Method

Put a large pan over a medium heat and add the pancetta. Cook for 5 minutes until turning golden. Use a slotted spoon to scoop out onto a plate lined with kitchen paper. Put the onion and garlic in the pan and cook in the pancetta fat for 5 minutes, until soft. Add the stock, 200ml water and the peas; bring to the boil. Simmer for 10 minutes, until the peas are tender.
Meanwhile, toast the sunflower seeds in a dry frying pan for about 3-4 minutes. Use a stick blender or jug blender to whizz the soup until smooth, then divide between 4 bowls. Swirl 1 tbsp crème fraîche into each, then top with the crispy pancetta and sunflower seeds. Serve the soup straight away with the crusty bread.