- 500g frozen garden peas
- 500ml vegetable stock
- 100ml oat cream
- 1 shallot, finely chopped
- 3 garlic cloves, finely minced
- 1 tablespoon of vegan butter
- Squeeze of lemon to taste
- Salt and black pepper to taste
- Half a pack of Arley’s Pancetta
- One spoon of olive oil
1. Heat the vegan butter in a frying pan and cook the shallots and garlic for 4-5 minutes, until softened.
2. Bring a pot of water to the boil and add the peas. Allow to return to the boil and then cook for 4 minutes.
3. Drain and add the peas to a blender with the vegetable stock and fried shallot mixture. Blend until smooth and then add the cream before blending for a few seconds longer.
4. Return to a gentle heat in a pot, and season to taste with salt, black pepper and the fresh lemon juice.
5. Add the spoon of olive oil to the frying pan and cook the Arley’s pancetta until crisp all over, for 4-5 minutes, stirring often.
6. Serve the soup and top with the crispy pancetta. Perfect with buttered bread.