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Winter Recipes

Pea Soup with Fresh Mint and Chilli Panchetta


  • 4 slices pancetta
  • 20g butter
  • 1 medium potato, peeled and diced
  • 1 clove of garlic, chopped
  • 2 sticks of celery, chopped
  • 1 teaspoon thyme
  • ½ cup (125 mls) white wine
  • 1 litre of chicken stock
  • 500g frozen peas
  • ¼ cup freshly chopped mint
  • 100g English spinach, roughly chopped
  • Salt and freshly ground black pepper


Preheat oven to 170°C. Place pancetta on an oven tray and bake for 12-15 minutes or until crisp.

In a large pan melt the butter over a medium heat. Add the potato, garlic, celery and thyme and cook stirring for 5 minutes until just softened. Pour in the wine and allow to reduce by half.

Add the chicken stock, bring to the boil and simmer rapidly for 5 minutes. Stir in the peas, mint and spinach and remove from the heat.

Transfer soup to a food processor and process in batches until smooth. Return to the pan, reheat and season to taste. Serve sprinkled with the shards of chilli pancetta.