Method

1. Preheat oven to 200deg;C/400deg;/Gas 6
2. 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.
3. 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.
4. 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. 
5. 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.
6. Serve the soup in a warm bowl topped with the pancetta cream, crispy pancetta and soda bread. 
7. 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.
8. 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