Serves 6 

You’ll need:

30g butter

1 large onion, peeled and chopped

1 small potato, peeled and finely chopped

1 clove garlic, peeled and chopped

1 litre chicken or vegetable stock

500g frozen peas

1 tbsp chopped parsley

½ tbsp chopped mint

 100ml double cream

sea salt and black pepper

a little grated nutmeg

  Pancetta Cream:

  15g butter

1 clove garlic, peeled and finely chopped

2 shallots, finely chopped

  110g pancetta, finely diced

  50ml white wine

  200ml whipping cream

sea salt and black pepper

What next?

To make the soup:

1. Heat the butter or oil in a heavy based saucepan over a medium heat, add the onion, potato and garlic and sweat for 3-4 minutes until the vegetables are soft. 

2. Add the stock and simmer for 8 minutes until the potato is soft.  Add the peas, parsley and mint and cook for a further 5 minutes until the peas are just cooked, add the cream and blend the soup until smooth, season with sea salt, black pepper and a little nutmeg.

To make the pancetta cream:

1.  Melt the butter over a medium heat and sweat the garlic and shallots for 3-4 minutes until soft, add the pancetta and cook for a further 2 minutes.

2.  Add the wine and cook, stirring until most of the liquid has reduced, stir in the cream and bring to the boil. 

3.  Reduce the heat and simmer gently, stirring often for about 3 minutes, or until slightly thickened, season to taste.

Serve the soup in a warm bowl topped with the pancetta cream, crispy pancetta and soda bread.

For more recipes visit: www.peas.org