• The Villages Mag

Easy Peasy Pea & Pancetta Soup

Updated: Nov 16, 2017

Now the nights are drawing in and it is getting colder there is nothing more heart warming than a bowl of home made soup. Even better is an easy to make recipe that takes only a few minutes to prepare and is ready to serve in just over half an hour.

Serves 4

- 85g smoked pancetta cubes

- 1 medium potato (cut into small cubes with the skin on)

- 1 large onion (finely chopped)

- 1ltr vegetable stock

- 500g frozen peas

- salt and black pepper to season

- 100ml low fat yoghurt or single cream

- sprig of mint for garnish

How to make:

Brown the pancetta in a heavy bottomed saucepan and add the chopped onion until softened, add a little ground black pepper and then add the cubed potato. Cook over a medium heat for a minute and add the vegetable stock. Bring to the boil and simmer for 20 minutes. Next add the frozen peas. Bring back to the boil and simmer for a further 3-4 minutes. Take off the heat and allow to cool for a minute.

Process the soup with a hand blender or in a food processor until nearly smooth. (Be very careful when blending as the soup is extremely hot.)

Season to taste and then transfer to the serving bowls, add a swirl of yoghurt or cream, finally garnish with a sprig of mint.

Serve hot with some warm crusty bread

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