Parmesan & pancetta pea soup

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