Name: Pea, Pancetta & Thyme Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2 portions
Cuisine: International
Ingredients: 100 g pancetta, diced; 1 small brown onion, finely chopped; 1 garlic clove, finely chopped or grated; 200 g potato, peeled and diced; 300 g frozen peas; 500 ml vegetable or chicken stock, plus extra if needed; ¼ tsp dried thyme; 50 ml cream; Freshly ground black pepper; Salt, to taste

This creamy pea and pancetta soup is made with green peas, potato, onion, garlic and dried thyme, simmered in vegetable or chicken stock before being blended until smooth. A little cream gives the soup a creamy consistency without making it too heavy, while cooking the pancetta first adds flavour to the base.

Use a good quality pancetta for the best flavour.

Let the pancetta render slowly, creating a flavourful base for the soup.

The combination of sweet peas and salty, crispy pancetta is what makes this pea soup work so well. The potato adds body, the thyme brings a subtle savoury note, and the cream rounds everything out. Each bowl is finished with the reserved crispy pancetta and freshly ground black pepper for a simple contrast in texture and flavour.

A splash of cream adds a silky finish to the soup.

Made in one saucepan, this easy pea and pancetta soup is a practical option for lunch, a light dinner or a starter. Frozen peas mean you can make it throughout the year, although fresh peas are a good choice when in season.

Instructions

Add the pancetta to a saucepan and cook for 5 minutes over a medium heat until golden and crispy. Remove the pancetta and set aside, leaving the rendered fat in the pan.

Add the onion and cook for 5 minutes until softened, then stir in the garlic and dried thyme and cook for another minute.

Add the diced potato and 500 ml stock. Bring to a gentle simmer and cook for 15 minutes, until the potato is completely tender.

Add the frozen peas and simmer for 5 minutes, just until tender and bright green.

Remove the pan from the heat and blend until smooth. Stir in the cream. If the soup is too thick, loosen it with a little extra hot stock or water.

Taste and season with black pepper and salt as needed.

Ladle into bowls and finish with the crispy pancetta and freshly ground black pepper.

Notes

For the brightest green colour and freshest flavour, avoid simmering the peas for too long before blending. The potato gives the soup a naturally creamy texture, while the crispy pancetta adds a salty contrast. Add a little extra stock if needed to reach your preferred consistency.