Healthy Eats

February 23, 2015

Pea and Pancetta Soup

By Penny Boey


  • 1 Brown Onion
  • 1 Garlic
  • 1 Bag Frozen Peas
  • 1-2 Tablespoon Organic Butter
  • Creme Fraiche
  • Pine Nuts
  • Pancetta


Sautee brown onion and garlic in organic butter until soft. Add pancetta and sautee for a few minutes. I then used 1 bag of frozen peas and cook until soft with the onion/garlic/pancetta mixture. Then add filtered water til just before liquid covers the pea mixture. Toss in a few more slices of the organic butter, crack sea salt and pepper. Simmer in pot til peas are cooked.

On the side sautee extra pancetta and pine nuts til crispy and brown – set aside.

Once pea mixture is cooked, use hand blender and puree the mixture til smooth. Add more organic butter and sea salt/pepper to taste.

To serve, pour pea soup in a bowl, swirl creme fraiche, top it off with the sauteed pine nuts and pancetta.