Garden Pea Soup with, crispy pancetta, sour cream and chive



Firstly slice the garlic and shallot up roughly, the place in to a sauce pan lightly fry with oil until the shallot and garlic start to go translucent.
Add the water and a pinch of salt and simmer gently for around 15 mins.

Now add the petit pois from frozen, and leave to simmer for 2 mins.

Transfer to a high-speed blender and add the butter, puree for around 4-5 mins until smooth.

For the pancetta, fry on a high heat until nice and crispy. Once cooked, transfer to some paper towel to remove excess oil.

To Serve

Pour the soup evenly into two bowls, garnish by drizzling the sour cream then adding the cooked pancetta followed by chopped chives and some cracked black pepper.


Prep time: 20 minutes

Cook time: 30 minutes

Serves: 2

  • 250g Frozen petit pois

  • 50g Pancetta

  • 5g Garlic

  • 65g Shallots

  • 10g Olive oil

  • 15g Unsalted butter

  • 400g water

  • 1tsp Heaped sour cream

  • Chives

  • Pinch of sea salt and cracked black pepper