A delicious homemade soup, made with thin slices of pancetta and peas.


  • 1 litre chicken stock

  • 500g frozen peas

  • 10g tarragon leaves

  • A pinch of salt

  • 4 slices of pancetta cut on absolutely the thinnest possible setting


  • 1.

    Warm the chicken stock in a saucepan. Add the peas. Simmer 2 minutes until the peas are just cooked.

  • 2.

    Add the tarragon and salt and then transfer to a food processor.

  • 3.

    Blend for a few short blasts, leaving a rough texture.

  • 4.

    Return soup to saucepan and return to a low heat.

  • 5.

    Using a pair of tongs hold the micro thin slice of pancetta over a high hob flame for a few seconds until it crisps up and cooks instantly

  • 6.

    Ladle the soup into bowls and serve with the molten pancetta.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 311kj
  • Fat Total 14g
  • Saturated Fat 4g
  • Protein 17g
  • Carbohydrate 27g
  • Sugar 10g
  • Sodium 757mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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