1. Remove the peas from the pods. 2. Heat 1 tablespoon oil in a large, heavy-based pan over a medium-high heat, and add the onions, garlic, leek, celery and pancetta; and sauté, stirring occasionally, for 6 minutes or until the vegetables have softened. 3. Add 3 cups of water, bring to the boil and add the peas. Cook for 6-8 minutes or until tender. 4. Meanwhile, combine the mint with the remaining oil, lemon juice and zest. 5. Transfer 2 cups of soup to a food processor or blender, and process until smooth; then stir the processed mixture back into the soup, and bring the soup back to the simmer. 6. Season with salt and freshly ground black pepper, to taste. 7. Remove the soup from the heat, stir in the mint mixture, ladle into soup bowls and serve with warm, crusty rolls. 8. Note: Pancetta is available from butchers and delicatessens in flat and round forms. For this recipe, choose a flat variety that isn't too fatty. ---------------------------------------------------------------------------
Nutrition
Ingredients
