Instructions

1. Heat a knob of butter and gently fry the onion, garlic and pancetta.
2. When the onion and pancetta are soft, add the stock and cook for 5 minutes. Add the peas (but keep a handful aside for serving).
3. Bring the soup to the boil, then turn off the heat and add the remaining butter.
4. Using a hand-held blender, process until silky smooth.
5. Meanwhile make the mint sauce: pour boiling water over the mint leaves then put them immediately into iced water for 10 seconds. Drain and dry with kitchen paper. Blend the oil and mint together and strain it through a fine sieve. Put it aside.
6. Tear roughly the cooked ham with your fingers.
7. Strain the soup through a sieve, then blend it again until foamy. Season to taste and reheat the soup if necessary.
8. Ladle the soup into bowls, add the reserved peas and some of the ham.
9. Drizzle some mint oil on the top. Serve.