This easy pea soup recipe is a wonderful example of how simple ingredients can be transformed into something truly special. Made with sweet, vibrant peas and elevated by the irresistible crunch and savoury depth of crisp, fried pancetta, it’s a dish that’s both comforting and elegant. Despite its minimal prep and straightforward method, the result is a velvety, flavour-packed soup that feels refined enough to serve as a dinner party starter or as a light yet satisfying main course on a cosy evening.
Not only is it quick to prepare, but it’s also nourishing, making it a great addition to your regular meal rotation. Each serving delivers 242 kcal and a good balance of nutrients, including 21g of protein to keep you feeling full, 14.5g of carbohydrates (with just 3.5g of sugars), 10g of fat (of which 4.6g are saturates), along with 5g of fibre to support digestion and 1.6g of salt. Whether you’re cooking for guests or simply want a fuss-free meal with a touch of flair, this pea soup hits all the right notes.
Pea soup with pancetta- ingredient list!
This simple yet carefully chosen list of ingredients comes together to create a dish that bursts with mouth-watering, melt-in-the-mouth flavour. Each ingredient is easy to find, budget-friendly, and fuss-free to use, making this recipe both accessible and affordable without compromising on taste. Despite the minimal ingredients, the combination delivers a depth of flavour that feels indulgent and satisfying—proof that you don’t need a long shopping list to create something truly delicious.
Ingredient list-
1 litre (1¾ pints) chicken stock
500g (1 lb 2 oz) frozen peas
10g (½ oz) fresh tarragon leaves
A pinch of salt
4 very thin slices of pancetta, sliced as thinly as possible
Pea soup with pancetta- step by step instruction method!
Step 1
Heat the chicken stock gently in a medium-sized saucepan over medium heat, bringing it up to a gentle simmer. You want the stock to be hot but not boiling vigorously, as this helps preserve the delicate flavors. Once the stock is simmering, carefully add the frozen peas to the pan. Allow them to cook for about 2 minutes, just until they become tender while still maintaining their bright green color and fresh taste.
Step 2
During this time, keep an eye on the peas to ensure they don’t overcook and become mushy. After the peas have softened, stir in the fresh tarragon leaves, which will add a subtle, aromatic note to the soup. Finally, season the mixture with a pinch of salt, adjusting to taste. Allow the ingredients to simmer together briefly so the flavors can blend, creating a fragrant and flavorful base for your pea soup before moving on to the next step in the recipe.
Step 3
Once the pea and chicken stock mixture has cooked and the flavors have melded together, carefully transfer it in batches to a food processor or blender. Be cautious with the hot liquid to avoid any spills or burns. Instead of blending continuously, pulse the mixture in short bursts—this technique helps you control the texture, allowing you to break down the peas just enough to create a thick, hearty soup while still leaving some of the peas slightly chunky for a more rustic, satisfying bite.
Step 4
Aim for a coarse, rough texture rather than a completely smooth puree, which adds interest and body to the soup. Once you’re happy with the consistency, carefully pour the blended soup back into the original saucepan. Place the pan over low heat to keep the soup warm without bringing it back to a boil, which could alter the texture or flavors. Stir occasionally to ensure the soup heats evenly and doesn’t stick to the bottom of the pan. This gentle warming will keep your soup at the perfect temperature while you prepare the finishing touches, such as frying the pancetta or getting your serving dishes ready.
Step 5
Using a pair of tongs, carefully hold each slice of pancetta over the open flame of your gas hob. Move the slices slowly back and forth for a few seconds, allowing the heat to crisp them up evenly without burning. Watch closely as the pancetta curls and turns golden brown, developing a deliciously crunchy texture. Be cautious not to hold the slices too close or for too long to prevent them from charring excessively.
Step 6
If you prefer, you can use your grill instead: preheat it to its highest setting and arrange the pancetta slices in a single layer on a baking tray. Place the tray under the grill and cook for 1 to 2 minutes, keeping a close eye to ensure the pancetta crisps nicely without burning. Once crisp and golden, remove the pancetta and set it aside on a paper towel to drain any excess fat before serving.
Step 7
When you’re ready to serve, use a ladle to gently scoop the warm, velvety pea soup into individual bowls, filling each one to a satisfying level. Make sure to give the soup a gentle stir beforehand to evenly distribute any settled ingredients and maintain that lovely texture.
Step 8
Next, take the crisp, golden pancetta slices and break them into small, bite-sized pieces with your fingers or a fork. Sprinkle these pieces generously over the top of each bowl of soup. The crispy pancetta provides a wonderful contrast to the smoothness of the soup, adding a delightful crunch and rich, smoky flavor that enhances every spoonful.
Step 9
For an extra touch, you might consider garnishing with a few fresh tarragon leaves or a light drizzle of olive oil to elevate the presentation and flavor even further. Serve the soup immediately while it’s still hot, so your guests can fully enjoy the comforting warmth and the perfect balance of creamy peas and crispy pancetta in every mouthful.
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