Ingredients:

• 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

Method:

• 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.