Place the broccoli, garlic and stock in a saucepan and bring to the boil. Reduce the heat and simmer for 5-6 minutes, then season, to taste, with salt and freshly ground black pepper.
Stir in the mint and double cream, then blend until smooth with a stick blender.
Fry the pancetta in a dry pan for 3-4 minutes, or until crisp, then drain on kitchen paper.
To serve, return the soup to the pan to warm through if necessary, then ladle into a bowl. Arrange the crisp pancetta on the top of the bowl of soup and garnish with the fresh mint.
