This is a delicious spring soup, which is incredibly simple and quick to make, perfect for a lazy Sunday lunch served with crusty bread.

Ingredients - Serves 4

250g Good quality frozen peas
1 Large onion
½ Head of celery
1 Clove of garlic
1 Small leek
3 Sprigs of mint
500ml vegetable stock
50g Butter
50g Crème fraiche plus extra for garnishing
8 Rashers of pancetta

Method

1. Finely dice the onion, leek, celery and garlic and place a large heavy bottomed pan along with the butter. Cook the vegetables with out allowing them to colour for approximately 5 minutes

2. Add the frozen peas and continue to cook for another 5 minutes, stirring constantly.

3. Add the hot vegetable stock and mint and cook on a medium heat for approximately 10 minutes until the vegetables are tender.

4. Add the crème fraiche and liquidise the soup.

5. Pass through a strainer and adjust seasoning to taste

To serve

1. Grill or pan fry the pancetta strips until very crispy and roughly chop into thin strips.  Sprinkle the crispy pancetta strips into the centre of the soup then garnish with swirls of crème fraiche and finely shredded fresh mint.