Nigel Slater jazzes up traditional pea and ham soup with posh pancetta for a quick meal that's ready in next to no time.
Each serving provides 242kcal, 21g protein, 14.5g carbohydrate (of which 3.5g sugars), 10g fat (of which 4 6 saturates), 5g fibre and 1.6g salt.
Heat the chicken stock in a saucepan until it is simmering. Add the peas and simmer for 2 minutes, or until just tender. Stir in the tarragon and salt.
Transfer the mixture to a food processor and blend for a few short blasts to a rough-textured soup. Return the soup to the saucepan and keep warm over a low heat.
Using a pair of tongs, heat each slice of pancetta over the gas flame of your hob for a few seconds until it crisps up. (Alternatively, preheat your grill to its highest setting, lay the slices of pancetta onto a baking tray and grill for 1-2 minutes, or until crisp.)
To serve, ladle the soup into bowls. Break the crisp pancetta into pieces and sprinkle on top of the soup.
