Pea & pancetta soup

Pea & pancetta soup

One to warm up those cooler days. Use fresh peas if you have some to hand. 

5 out of 5 stars(1) Rate this recipe
Source of fibre
  • Serves4
  • CourseAccompaniment
  • Prepare10 mins
  • Cook15 mins
  • Total time25 mins

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Ingredients

  • 77g pack Cooks' Ingredients Diced Pancetta
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 500ml chicken stock
  • 600g frozen Essential Garden Peas
  • 2 tbsp sunflower seeds
  • 4 tbsp Essential reduced fat crème fraîche
  • Crusty bread, to serve (optional)

Method

  1. Put a large pan over a medium heat. Add the pancetta; dry fry for 5 minutes until golden. Transfer to a plate lined with kitchen paper. Put the onion and garlic in the same pan; cook for 5 minutes until softened. Add the stock, 200ml water and the peas; bring to the boil. Turn down to a simmer; cook for 5 minutes or until the peas are tender.

  2. Meanwhile, toast the sunflower seeds in a dry frying pan, stirring (3-4 minutes).

  3. Use a stick or jug blender to whizz the soup until smooth; season. Divide among 4 bowls. Add 1 tbsp crème fraîche to each, then top with the pancetta and sunflower seeds. Serve with crusty bread, if liked.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,306kJ/ 313kcals

Fat

16g

Saturated Fat

6g

Carbohydrates

21g

Sugars

12g

Fibre

9.9g

Protein

17g

Salt

0.9g

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Rating details

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Overall rating (5/5)

5 out of 5 stars1 rating