Pea and pancetta soup

Preparation time
less than 30 mins
Cooking time
less than 10 mins
Serves 4


Nigel jazzes up traditional pea and ham soup with posh pancetta for a quick meal that’s ready in next to no time.

By Nigel Slater
From Nigel Slater: Eating Together


  • 1 litre/1¾ pints chicken stock
  • 500g/1lb 2oz frozen peas
  • 10g/½oz fresh tarragon leaves
  • pinch salt
  • 4 very thin slices pancetta (cut on the thinnest possible setting)


  1. Heat the chicken stock in a saucepan until it is simmering. Add the peas and simmer for 2 minutes, or until just tender. Stir in the tarragon and salt.
  2. 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.
  3. 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.)
  4. To serve, ladle the soup into bowls. Break the crisp pancetta into pieces and sprinkle on top of the soup.
scroll to top