Pea and pancetta soup
No Video
  • Prep time 15 '
  • Total time 35 '


  • 150 g diced pancetta
  • 2 large white onions, finely chopped
  • 2 sticks celery, finely chopped
  • 1 leek, white only, finely chopped
  • 2 cloves garlic, chopped
  • salt to taste
  • 250 g diced potato
  • 2 sprigs oregano, leaves only
  • 1.5 l chicken stock
  • 600 g frozen petit pois, defrosted
  • 0.5 lemon
  • 50 g Philadelphia Original
  • 4 spring onions, finely sliced


  • Place a large saucepan or casserole pan on the stove and add the diced pancetta. Allow the pancetta to brown and release all its fat. After about 8-10 minutes, you should be left with nice crispy pancetta cubes. Remove these from the fat and drain on kitchen paper. Leave to one side.
  • Pour away half of the fat, then add the chopped onion, celery, leek and garlic along with a pinch of salt. Turn the heat down and cook for 5-6 minutes until the vegetables start to turn translucent.
  • At this stage, add the diced potato, oregano leaves and the chicken stock. Simmer for 15 minutes until the potato is cooked. Add the peas, and then turn off the heat.
  • Blend until very smooth, and pass through a fine sieve. Pour the strained soup back into the sauce pan and finish with a squeeze of lemon, plus more salt and pepper if desired.
  • Stir in the Philadelphia and serve with the crispy pancetta and a sprinkle of spring onions.


Nutritional Information

Typical values Per recipe
Energy 5804.0 kj
Energy 1386.0 kcal
Fat 69.0 g
Carb 120.0 g
Protein 74.4 g
Saturated fat 26.4 g
Salt 7.2 g
Dietary fibre 40.2 g
Sugars 53.4 g