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Parmesan & pancetta pea soup
Parmesan & pancetta pea soup

Parmesan & pancetta pea soup

Portions 4
Preparation Time
Cooking Time


60 g (2 oz) butter

1 small onion, finely chopped

500 g (1 lb) Arctic Gardens frozen peas

625 ml (2 1/2 cups) water

Salt and pepper, to taste

45 g (1 1/2 oz) pancetta, diced

90 ml (3 oz) 35% cream, whipped

45 g (1 1/2 oz) Parmesan cheese, diced


  1. In a saucepan, heat the butter over low heat and sauté the onion. Add peas and water. Season to taste.
  2. Bring the mixture to a boil, then simmer for a few minutes, no more.
  3. Meanwhile, in a small skillet, cook the diced pancetta over low heat until crisp. Drain on paper towels. Set aside.
  4. In the blender container, combine the solid ingredients with a portion of the cooking liquid, and reduce cream, adding if required cooking liquid.
  5. Divide soup evenly among 4 bowls and top with whipped cream and diced pancetta and parmesan and serve.



Nutrition Facts (per serving):

Calories: 360

Protein:  15 g

Fat:    25 g

Carbohydrate:  20 g

Fibre:   6 g

Sodium: 620 mg

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