I have been experimenting in the kitchen this month and have come up with a delicious new recipe for Pea & Pancetta Soup, which I hope you will love. It's super easy, follow the recipe below for a guaranteed “umami” experience.
140g diced pancetta
1 medium onion, diced
2 cloves garlic, bruised
500g frozen peas
500ml Carol’s Stock Market Chicken Stock
Salt & Pepper
Cream, to serve (optional)
Heat a large saucepan over medium high heat. Add the pancetta and cook until the fats have rendered and pieces are crispy. Use a slotted spoon to remove the golden pancetta pieces and set aside on a plate lined with kitchen towel until needed.
Reduce heat to medium then add the onion and garlic. Cook, stirring occasionally, until softened, about 5 minutes.
Add the frozen peas, Carol’s Chicken Stock and water with a pinch of salt and pepper, then bring to a boil over high heat.
Reduce heat to medium and leave to simmer for 10 minutes. Use a stick blender to blitz until smooth, alternatively, spoon into a heat-resistant blender to blitz, then return to the pot once smooth.
Add ¾ of the crispy pancetta to the soup then taste for seasoning. Add more salt and pepper to taste. Serve hot with a drizzle of cream (optional) and sprinkle over some of the reserved pancetta.