Pea and pancetta soup

Pea and pancetta soup

It’s no secret that I love peas and I always have bag of frozen peas in the freezer.

It’s a staple ingredient I’d be on a dessert island with providing I had a freezer!

I’m a little late to the pea soup party and I’ve been making versions of this soup for a few years but I like to shun traditional methods because I don’t want a potato thickened claggy soup.

While this recipe is quick to make, I like to make it the day before I plan to eat it so that the flavours intensify.

You won’t be disappointed.


his is one of the many lean recipes that I’ve created where flavour and simplicity are key. There are hundreds of lean recipes in my app The Lean Cook with adjustable calories and macros.

Ingredients for 2 servings

500 g frozen peas
80 g pancetta
35 g butter
180 g onions, diced
1500 ml boiled water
1 chicken stock cube
6 fresh mint leaves
2 whole eggs
salt and pepper

Method

  • Put a medium frying pan onto a medium heat.
  • Add the pancetta and cook the pancetta without any oil until crispy.
  • Remove the pancetta from the pan when it is cooked to your liking and leave it on kitchen paper to drain any excess fat.
  • Put a sauce pan onto the heat and add the butter.
  • When the butter has melted add the chopped onion.
  • Cook the onion in the butter for a few minutes and turn the heat down if you feel the butter is too hot and could burn – there’s nothing worse than burnt butter.
  • After a few minutes add the frozen peas to the pan and stir.
  • Crumble the stock cube into the pan and add the boiling water.
  • Give everything a good stir to dissolve the stock cube and bring the contents to the boil.
  • Once the soup mixture has boiled for a couple of minutes add the mint leaves and use a stick blender to blend the soup until you have a lovely smooth liquid.
  • Add the cooked crispy pancetta to the pan and taste the soup to check the seasoning is to your liking.
  • It is at this point that I would leave the soup overnight, but if you want to eat your soup straight away, continue to follow these steps.
  • Put the soup pan back onto the heat and leave it to bubble to reduce the liquid until you are happy with the thickness of the soup.  For me this normally takes around 5-8 minutes.
  • Stir the soup to check the thickness.
  • Take another sauce pan and put it onto a medium heat with boiling water.
  • Crack your egg into a ramekin and carefully add this to the water and leave it to poach to your liking.
  • When the egg is ready, remove it from the water with a  slotted spoon and leave it on kitchen paper to soak up any excess water.
  • Serve the soup into a lovely big bowl and top with your poached egg.

Recipe Notes

  • I like to make this recipe the day before I want to eat it to intensify the flavours.
  • This recipe is also lovely topped with a fried egg.
  • This soup will keep in the fridge for a few days so batch cook several portions for later in the week.
  • I like to use low salt stock cubes.

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