Pea & pancetta soup

Name: Pea & pancetta soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 77 g pack Cooks' Ingredients Diced Pancetta; 1 onion, finely chopped; 2 garlic cloves, crushed; 500 ml chicken stock; 600 g frozen Essential Garden Peas; 2 tbsp sunflower seeds; 4 tbsp Essential reduced fat crème fraîche; Crusty bread, to serve (optional)

One to warm up those cooler days. Use fresh peas if you have some to hand.

5 out of 5 stars(2) Rate this recipe

Source of fibre

Serves4
CourseAccompaniment
Prepare10 mins
Cook15 mins
Total time25 mins

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77g pack Cooks' Ingredients Diced Pancetta
1 onion, finely chopped
2 garlic cloves, crushed
500ml chicken stock
600g frozen Essential Garden Peas
2 tbsp sunflower seeds
4 tbsp Essential reduced fat crème fraîche
Crusty bread, to serve (optional)

Put a large pan over a medium heat. Add the pancetta; dry fry for 5 minutes until golden. Transfer to a plate lined with kitchen paper. Put the onion and garlic in the same pan; cook for 5 minutes until softened. Add the stock, 200ml water and the peas; bring to the boil. Turn down to a simmer; cook for 5 minutes or until the peas are tender.
Meanwhile, toast the sunflower seeds in a dry frying pan, stirring (3-4 minutes).
Use a stick or jug blender to whizz the soup until smooth; season. Divide among 4 bowls. Add 1 tbsp crème fraîche to each, then top with the pancetta and sunflower seeds. Serve with crusty bread, if liked.

Typical values per serving when made using specific products in recipe