On a Sunday (if I’m cooking a roast) I deliberately make too much gravy, then on a Monday or Tuesday I use it as the most amazing stock for a soup. The base of my gravy is loaded with onions and garlic which makes it sweet and intense. This week I turned Sunday’s roast chicken gravy into this protein packed vibrant green pea soup. The saltiness of the pancetta works beautifully with the peas, but you could add crumbled pecorino or strong cheddar for a vegetarian savoury hit.
200g pancetta - diced
2 medium onions - finely chopped
3 cloves garlic - crushed
500g frozen peas
1 litre chicken stock
1 large handful fresh spinach
Pan fry the pancetta until golden then set aside.
In the same pan sauté the onion until sweet and golden. Add the garlic and cook for 2 minutes. Add the frozen peas and stock to the onion and warm through but don’t cook for long (the peas are basically cooked and we want a bright green soup) Add the spinach and leave to cool a bit, then blend to make a super smooth soup. Finish with the golden pancetta.