This soup is a lovely dark green colour and has all the wonderful ingredients and flavours of peas à la Française - peas, spring onions, lettuce and bacon - blended into a velvety smooth soup.
This recipe comes from our former Executive Chef, Lucy Crabb, at the football club, and it's been served both at large banquets and in the restaurant to great acclaim. A rocket and chicory salad is a good...
You can use any beans in this recipe, but borlotti are the best of all. The smokiness of the pancetta is also important, but if you can't get it, use smoked bacon.
This is my version of an old Italian favourite, and I think the addition of a sharp lemon dressing and some buttery rocket leaves gives a lovely edge. If you forget to soak the beans overnight, you can...