Ingredients

1 litre/1¾ pints chicken stock

500g/1lb 2oz frozen peas

10g/½oz fresh tarragon leaves

pinch salt

4 very thin slices pancetta (cut on the thinnest possible setting)

Method

1.Heat the chicken stock in a saucepan until it is simmering.

Add the peas and simmer for 2 minutes, or until just tender.

Stir in the tarragon and salt.

2.Transfer the mixture to a food processor and blend for a few short blasts to a rough-textured soup.

Return the soup to the saucepan and keep warm over a low heat.

3.Using a pair of tongs, heat each slice of pancetta over the gas flame of your hob for a few seconds until it crisps up.

(Alternatively, preheat your grill to its highest setting, lay the slices of pancetta onto a baking tray and grill for 1-2 minutes, or until crisp.)

4.To serve, ladle the soup into bowls.

Break the crisp pancetta into pieces and sprinkle on top of the soup.