This traditional pea soup is best served hot with some toasted crusty bread.
- Remove peas from pods. Heat 1 tablespoon oil in a large, heavy-based saucepan over medium-high heat. Add onions, garlic, celery and pancetta. Cook, stirring occasionally, for 6 minutes or until soft. Add 3 cups water. Bring to the boil. Add peas. Cook for 6-8 minutes or until tender.
- Meanwhile, combine mint with remaining oil, lemon juice and rind.
- Transfer 2 cups of soup to a food processor and process until smooth. Stir pureed mixture back into soup, then bring to a simmer. Season to taste with salt and pepper.
- Remove soup from heat. Stir in mint mixture. Ladle soup among bowls. Serve immediately with toasted crusty bread.
You may need it
Store Spice Organizer
Surface Utensil Holder
Cutting Board Set