Use up your peas in our luxury version of pea and ham soup – try serving with our pea, ham and cheese muffins.
Serves: 4
Skill level: Easy peasy


    • 30g(1oz) butter
    • 1 onion, peeled and chopped
    • 2 cloves garlic, crushed
    • 1 medium potato, peeled and cubed
    • 900ml (1½ pints)
    • good-quality vegetable or chicken stock
    • 400g (14oz) fresh peas, shelled
    • 2 level tbsp chopped fresh mint, plus extra for garnish
    • Salt and ground black pepper
    • 1tbsp light olive oil
    • 4 slices of pancetta, cut into narrow strip


    1. Melt the butter in a pan over a medium heat and sauté the onion and garlic for 5-7 mins until they’ve softened, but not coloured. Add the cubed potato to the mixture, and stir before adding the stock to the pan.
    1. Bring to the boil and cook for a further 12-15 mins until the potato has softened.
    1. Add the peas to the pan, bring to the boil and then simmer the mixture for 3-4 mins, until the peas are just tender. Remove the pan from the heat and add the mint.
    1. Allow the soup to cool slightly, then purée it in a blender or food processor, until smooth. Season with salt and pepper.
    1. In a frying pan, heat the olive oil and fry the strips of pancetta until crisp and golden. Remove from the pan and drain on kitchen roll.
    1. Reheat the soup if necessary. Serve immediately, garnished with mint and the crispy pancetta.

Nutritional information per portion

fat 18.0g saturates 7.0g calories 305(kcal)


This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.