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Pea and basil soup with pancetta cubes basil and mint leaves sour cream in a deep plate on a wooden board with scattered basil leaves and cut sourdough pieces

Pea and basil soup

A vibrant fresh and summery pea soup topped with crispy pancetta cubes
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Prep Time 5 minutes
Cook Time 20 minutes
allow to cool 10 minutes
Total Time 35 minutes
Course dinner, Main Course, Soup
Cuisine british, Italian
Servings 4 people

Equipment

  • food processor blender or stick blender
  • frying pan
  • saucepan

Ingredients
  

  • 80 g pancetta cubes (optional)
  • 2 tbsp olive oil extra virgin
  • 1 medium onion sliced
  • 1 shallot sliced
  • 400 g frozen peas
  • 750 ml vegetable stock or water
  • 15 g basil (a handful of leaves picked) plus extra to serve
  • 10 g mint (a few sprigs leaves picked) plus extra to serve
  • 3 tbsp crème fraîche or sour cream plus extra to serve
  • 3 tbsp lemon juice
  • 1 tsp lemon zest optional
  • 1 tsp salt or to taste
  • ½ tsp Black pepper, freshly cracked or to taste

Instructions
 

In the frying pan

  • In a large frying pan, start by crisping up the pancetta cubes if using. Then set them aside on kitchen paper.
  • Heat the oil in a frying pan over a low to medium heat. Add the onion and shallot. Fry for 7-8 minutes until the onions and shallots are soft and slightly golden, but not burnt.
  • Add the peas and water (or stock), bring to a simmer and cook for a further 3-4 minutes. Take off the heat and allow to cool for at least 10 minutes.

Blend the soup

  • Pour it in a food processor or blender. Add the herbs, zest if using, crème fraîche (or sour cream) and a squeeze of lemon juice to the pan and season with salt and pepper.
  • Whizz until smooth. If using a stick blender, make sure you use a sauce pan that won't be damaged such as a stainless steel pan.

Serve it!

  • Give it a quick taste to see if it's necessary to adjust the seasoning and to check if it needs reheating before serving.
  • Divide the soup between bowls. Add a little more crème fraîche (or sour cream), sprinkle the pancetta and garnish with herbs (basil and mint).
  • Serve it with crusty sourdough or your favorite bread!

Notes

If reheating this soup, make sure you use medium heat and it does not come to a boil. Keep stirring it until it's hot enough then remove from heat, otherwise the green color may fade and the soup can become grainy.
If you have any leftovers, they keep well in the fridge for up to 3 days or you can freeze for up to 3 months.
 
Keyword green soups, pea and basil soup recipe, summer soup
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