Serves 4
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  1. Melt the butter in a large, heavy-based saucepan over a medium heat. Add the onion and cook for 5-6 minutes until softened.
  2. Add the peas and stock. Bring to the boil, then reduce to a simmer and cook for fifive minutes. Remove from the heat and whizz with a stick blender until smooth.
  3. Heat the oil in a pan over a medium-high heat and cook the pancetta for 3-4 minutes until golden brown.
  4. Season the soup to taste, then stir in the crème fraîche.
  5. Ladle into serving bowls and sprinkle over the pancetta before serving.

Nutrition Facts

Per Serving: 204kcals, 17g fat (10.2g saturated), 12.8g carbs (7g sugars), 5.5g protein, 3.1g fibre, 1.104g sodium