Skip to content
Little Gem, pea and ham soup recipe

Little Gem, pea and ham soup recipe

53 ratings

Approved by Better Baskets

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


  • 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
2 of your five-a-day and low in fat

Each serving contains

  • Energy

  • Fat

    9g 13%
  • Saturates

    4g 19%
  • Sugars

    10g 11%
  • Salt

    1.7g 29%

of the reference intake
Carbohydrate 15.7g Protein 11g Fibre 6.8g


  1. 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.
  2. 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.
  3. 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.

You may also like

Be the first to comment

Before you comment please read our community guidelines.