Pea, Mint and Pancetta Soup
Recipe type: Starter
Serves: 4
I must admit to having used a couple of teaspoons of mint jelly in this recipe when I haven't had any fresh mint to hand. I couldn't possibly condone such behaviour.
  • 500g frozen peas
  • Decent handful fresh mint leaves
  • 1 tbsp Olive Oil
  • 4 tbsp Creme Fraiche (I use a low-fat one when I'm feeling saintly and add a splash of double cream when not)
  • Salt and pepper
  • Small pack pancetta (between 70-100g)
  1. Put the frozen peas into a saucepan and cover with boiling water. Bring to the boil and add the mint. Cook for five minutes, or until peas are lovely and tender.
  2. Take off the heat and drain, reserving the cooking liquid. Put the peas and mint into a liquidiser and add enough liquid to just cover the peas.
  3. Blend until smooth. Add olive oil, creme fraiche and seasoning to taste. Blend again to combine.
  4. In a separate frying pan fry the pancetta on a medium-high heat until brown and crispy.
  5. Serve the soup in bowls with pancetta scattered on top.
Recipe by More Than Toast at