Little Gem, pea and ham soup recipe
Created by The Tesco Recipes team
Whip up a summer soup in just 35 minutes. Blend Little Gem lettuce with peas, onion and garlic, then topped with crispy pancetta and a swirl of crème fraîche.
See method- Serves 4
- 5 mins to prepare and 30 mins to cook
- 204 calories / serving
- Freezable
- Healthy
Ingredients
- 100g pancetta cubes
- 1 large onion, finely chopped
- 2 garlic cloves, crushed
- 2-pack Little Gem lettuces, trimmed and roughly chopped
- 350g frozen peas
- 1 vegetable stock cube, made up to 1ltr
- 4 tbsp reduced-fat crème fraîche
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Shop ingredientsEach serving contains
- Energy
- 855kJ 204.0kcal
- Fat
- 9g
- Saturates
- 4g
- Salt
- 1.7g
- Sugars
- 10g
of the Reference intake
Carbohydrate 15.7gProtein 11.0gFibre 6.8g
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Sign in to shopMethod
- Put the pancetta in a large saucepan over a medium heat and fry for 5-6 mins until crispy and the fat has released. Remove with a slotted spoon and set aside on kitchen paper.
- Add the onion and cook for 6-8 mins until beginning to soften. Stir in the garlic and cook for 1 min; season with black pepper. Shred ¼ of 1 lettuce, set aside, then add the rest to the pan along with the peas and stock. Bring to the boil, then simmer gently for 15 mins.
- Remove from the heat and blitz with a hand blender until smooth. Stir in most of the pancetta, then spoon into bowls. Swirl in the crème fraîche and scatter with the reserved pancetta and shredded lettuce.
- See more Soup recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
