Ingredients
For the soup:
30
g
butter
1
large onion, peeled and chopped
1
small potato, peeled and finely chopped
1
clove garlic, peeled and chopped
1
litre
chicken or vegetable stock
1
tablespoon
chopped parsley
1
tablespoon
chopped mint
500 
g
frozen peas
100
ml
double cream
Sea salt and black pepper
A little grated nutmeg
Pancetta Cream:
15
g
butter
1
clove garlic, peeled and finely chopped
2
shallots, finely chopped
110
g
pancetta, finely diced
50
ml
white wine
200
ml
whipping cream
Sea salt and black pepper
For the Soda Bread:
170
g
self-raising flour
170
g
plain flour
teaspoon
salt
1
teaspoon
dried thyme
1
teaspoon
bicarbonate of soda
300
ml
buttermilk
Method
- Preheat oven to 200deg;C/400deg;/Gas 6
- To make the soup: heat the butter or oil in a heavy based saucepan over a medium heat, add the onion, potato and garlic and sweat for 3-4 minutes until the vegetables are soft.
- Add the stock and simmer for 8 minutes until the potato is soft. Add the peas, parsley and mint and cook for a further 5 minutes until the peas are just cooked, add the cream and blend the soup until smooth, season with sea salt, black pepper and a little nutmeg.
- To make the pancetta cream; melt the butter over a medium heat and sweat the garlic and shallots for 3-4 minutes until soft, add the pancetta and cook for a further 2 minutes.
- Add the wine and cook, stirring until most of the liquid has reduced, stir in the cream and bring to the boil. Reduce the heat and simmer gently, stirring often for about 3 minutes, or until slightly thickened, season to taste.
- Serve the soup in a warm bowl topped with the pancetta cream, crispy pancetta and soda bread.
- For the Soda Bread: To make the soda bread, pour the flours, salt, thyme and bicarbonate of soda into a large mixing bowl and mix together. Make a well in the centre and pour in the buttermilk, mixing quickly with a large knife to form a soft dough. Turn onto a lightly floured surface and briefly knead.
- Form into a large ball and flatten the dough slightly before placing on a lightly floured baking sheet. Cut a cross on the top and bake for approximately 20 - 30 minutes or until the loaf sounds hollow when tapped. Cool on a wire rack and serve with the soup. Low-fat
Serving tip
If you can’t locate buttermilk use full-fat milk and add the juice of 1/2 lemon and stir.
Info per serving
KCal
Fat (g)
Sat.fat (g)
Sugar (g)
Salt (g)
Nutritional Information
678
39.8
22.9
10
4.6
* The nutritional information relating to a prepared statement after serving (190g)
**GDA = Guideline Daily intake based on a food intake of 2,000 kcal. Personal requirements vary depending on age, sex, weight and physical activity.