Perfect Pea Soup
I used to be lazy, in the days when I had more time than I knew what to do with it. My default modes were sleeping, eating or working. There wasn’t much in between.
More recently I’m more tired or busy than lazy and would rather spend my free time moo-ing like a cow for Elfie (although I’m not into cows exclusively, I’m open to baa-ing and neigh-ing too) over cooking for a dinner party. But I would still never invite anyone round for dinner without expecting to serve them a full three courses, or serving them something that wasn’t home-made in an immaculate house with ironed linen napkins. It’s a standard I unwittingly set around five years ago and I’m now too stubborn to renege on it. I know, I know.
This pea soup with mint and pancetta is my go-to starter when I’m really pushed on time or energy. Minimal ingredients, minimal cooking, minimal calories but maximum taste.
- 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)
- 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.
- 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.
- Blend until smooth. Add olive oil, creme fraiche and seasoning to taste. Blend again to combine.
- In a separate frying pan fry the pancetta on a medium-high heat until brown and crispy.
- Serve the soup in bowls with pancetta scattered on top.