Pea & Pancetta Soup

Pea & Pancetta Soup
Pea and pancetta soup, a perfect combination that doesn't fail with the sweetness of the peas combined with rich and salty pops of pancetta. This is a weeknight hero which will come together in under 30 minutes and requires pretty minimal chopping. I like to use the residual pancetta fat to sizzle the veggies so you have the flavour of pancetta throughout the soup plus texturally on top. A little Parmesan at the end adds the bit of creaminess we all crave in a blended soup. The result, served with buttery sourdough, is an instant comfort hit.


  • 100g pancetta, in tiny dice
  • 3 shallots, diced
  • 4 garlic cloves, finely sliced
  • 1kg frozen baby peas, defrosted or partially defrosted
  • 1L chicken stock
  • 150g finely grated Parmesan (Grana Padano or Parmigiano Reggiano)


  1. In a large pot, cook pancetta over medium-low heat until golden brown.
  2. Remove pancetta with a slotted spoon and add shallots and garlic to the pan.
  3. Cook until translucent and beginning to brown.
  4. Add frozen peas and chicken stock and cook until vibrant and tender (1 minute from simmering)
  5.  Blend until smooth with Parmesan (you can use a stick blender but transferring to a proper blender will make it silkier, just make sure your soup isn’t too hot because it will melt the plastic in your blender - been there)
  6. Taste and season
  7. Serve topped with pancetta.