Try this recipe for pea, cider and mint soup, then check out our pea and mint soup, pea and ham soup, celery soup and more summer soup recipes.


  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 400ml cider
  • 400g frozen peas
  • 400ml chicken stock
  • a handful of leaves mint, chopped


  • 77g pack diced pancetta
  • 2 slices sourdough, torn into chunks


  • STEP 1

    Heat the olive oil in a large pan, add the onion and a pinch of salt, and cook for 10 minutes or until soft. Add the garlic and cook for 2-3 minutes. Pour in the cider and reduce by ½ to evaporate the alcohol, then add the frozen peas and chicken stock. Simmer for 2 minutes, then add the mint and use a stick blender to whizz until completely smooth. Add a splash of boiling water if it’s a little thick. Season.

  • STEP 2

    Put the pancetta into a cold frying pan and gently heat until starting to crisp. Put the sourdough into a food processor and pulse until breadcrumbs, then tip into the pan. Cook until the breadcrumbs and bacon are really crisp.

  • STEP 3

    Ladle the soup into bowls and top with the crispy breadcrumbs and bacon.


Adam Bush Chef Portrait
Adam BushDeputy food editor

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating