Easy to whip up, this velvety smooth soup is topped with crisp pancetta and crunchy sunflower seeds.
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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.
Typical values per serving when made using specific products in recipe
Energy | 1,638kJ/ 391kcals |
|---|---|
Fat | 14g |
Saturated Fat | 5.5g |
Carbohydrates | 42g |
Sugars | 13g |
Fibre | 10g |
Protein | 20g |
Salt | 0.7g |
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