Vibrant and full of flavour, this Pea and Ham Soup with Ancient Grains and Pancetta is the perfect combination of creamy and salty. Crispy pancetta transforms this classic recipe into something very special, while the ancient grains add body and texture. A delicious lunchtime recipe.
You’ll need some of these!
Give them a try, they’re pealicious!
Pea and Ham Soup with Ancient Grains and Pancetta
Ingredients
Soup
600g Marrowfat Peas
150g cooked pearly barley
100g rehydrated bulgar wheat
200g pancetta lardons
100g diced white onion
250ml chicken stock
10ml rapeseed oil
10g parsely
10g fresh mint
3g garlic
pinch of black pepper
Garnish
40g pancetta lardons
25g creme fraiche
3g parsley and basil
Method
- Fry pancetta lardons in a dry non-stick pan on a medium heat until crispy and caramelised.
- Fry the onions in the rapeseed oil with salt and pepper on a medium heat until the onions have softened and started to brown. Add in the garlic, chicken stock and Marrowfat Peas and simmer for 20 minutes.
- Blend the soup until smooth. Add in the pearl barley, bulgur wheat and 200g of the crispy pancetta and give the soup a good stir.
- Just before serving, stir in the fresh chopped parsley & mint & season to taste
- Pour the soup into bowls and spoon on the crème fraiche and top with the crispy pancetta and finish with the fresh herbs.
RELATED RECIPE
Yeah, that’s right there’s more to mushy peas than fish and chips and just being on the side of a plate. We would definitely recommend the mushy pea fritters… go on treat yourself.
