Pea, Pancetta and Mint Soup



I somehow ended up at a fabulous Spanish deli the other day and remembered this soup, so I purchased some beautiful pancetta for it. The guy behind the counter asked what I was using it for. I told him a pea and pancetta soup. He then went on about how well pancetta goes with beautiful fresh garden peas and how important it is to use fresh peas, I nodded, agreed and smiled. Anyway this soup is so simple and tastes amazing using, you guessed it, frozen peas. The mint, however, was fresh from my garden. It truly is one of those very simple yet beautiful soups.

Uploaded now on the Hipcook app under Soups.



120g piece of pancetta, finely chopped

2 potatoes, chopped (skin on)

4 cups chicken stock

2 cups frozen peas

1 cup chopped mint

Crusty bread to serve


Cook pancetta, stirring, in a large pan on high heat for 5 minutes, until crisp. Remove and set aside. Add potato to pan and stir to coat. Add stock and bring to the boil. Reduce heat to low and simmer for 10 minutes, until soft. Add peas and simmer for 3 minutes. Remove from heat and stir in mint. Cool slightly. Using a hand-held blender, blend until smooth. Serve with pancetta and bread.


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