Pea Soup with Guanciale

Serves 6


  • 2 tablespoons unsalted butter
  • 900ml chicken stock
  • 1 medium onion, chopped
  • 1 leek, chopped
  • 1.2kg frozen peas
  • 120ml Benna fresh cream
  • 60g guanciale
  • Sunflower oil
  • Olive oil
  • Salt
  • Pepper


  • Heat the butter in a large saucepan, add the leeks and onion, and cook over medium-low heat for 5 to 10 minutes, until the onion is tender.
  • Add the chicken stock, increase the heat to high, and bring to a boil.
  • Add the peas and cook for 3 to 5 minutes, until the peas are tender.
  • Turn off the heat, add the salt and pepper.
  • Blend the soup in batches into a purée.
  • Pour the soup into a large bowl and repeat until all the soup is puréed.
  • Whisk in the fresh cream and taste for seasoning.
  • For the guanciale, add a drizzle of sunflower oil into a hot pan and fry the guanciale until golden coloured.
  • To serve, portion the pea soup into plates, add a drizzle of olive oil, fresh cream and guanciale cubes.

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