It’s the ultimate comfort food, and a favourite of Sam Thompson and Louse Thompson. It’s a British staple for all the family - it’s pea and pancetta soup!
Birds Eye Peas are frozen within only two and half hours of being freshly picked, meaning all that vital nutrition is safely stored for when you cook them up at home. They may be sweet, but believe us, our peas are high in fibre and protein, and provide a solid source of vitamin C!
This frozen pea recipe can also be rustled up in rapid time meaning that it’s ultra-convenient as a quick dinner – we’d encourage you to find a hearty, rustic bread roll for dunking purposes. So whenever you feel the urge for a soup-er meal, look no further than Louise Thompsons perfect Pea and Pancetta soup.Our method
Heat the chicken stock in a saucepan until it is simmering. In the meantime, cook the peas as per pack instructions.
Add the peas and simmer for 2 minutes, or until just tender. Stir in the tarragon.
3. Transfer the mixture to a food processor and blend for a few short blasts to a rough-textured soup. Return the soup to the saucepan and keep warm over a low heat.
4. Using a pair of tongs, heat each slice of pancetta over the gas flame of your hob for a few seconds until it crisps up. (Alternatively, preheat your grill to its highest setting, lay the slices of pancetta onto a baking tray and grill for 1-2 minutes, or until crisp.)
- To serve, ladle the soup into bowls. Break the crisp pancetta into pieces and sprinkle on top of the soup.
Tip!
- Add some croutons to the soup for extra texture and flavour!
