- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
Nigel Slater makes his simple pea soup recipe next-level with crisp, fried pancetta. So simple, but classy enough to serve as a dinner party starter.
Ingredient:
- 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)
