4 thick slices (about 75g) pancetta, chopped

4 shallots, chopped

1/4 cup (60 ml) pine nuts, toasted

2 cloves garlic, finely chopped

1 bag 500 g frozen peas

5 cups (1.25 litres) chicken broth

1/2 cup (125 ml) fresh parsley, chopped

Salt and pepper

Few croutons for garnish

In a saucepan, sauté the pancetta, shallots, garlic and pine nuts over medium-high heat for about 2 minutes.

Add the peas and broth. Bring to a boil. Cover and simmer for 10 minutes. Add the parsley.

In a blender, purée the soup until smooth. Return to the saucepan to reheat. Season with salt and pepper.

To serve, place a few croutons in the centre of each bowl.

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