Grass Pea and Pancetta Soup

Rinse the 250g of grass peas thoroughly and place them in a large bowl. Cover with plenty of cold water and let them soak for at least 12 hours, or overnight.

After soaking, drain the grass peas and rinse them again under cold running water.

In a large, heavy-bottomed pot or Dutch oven, heat the 30g of extra-virgin olive oil over medium heat. Add the 100g of pancetta and cook until crispy, about 5-7 minutes. Remove the crispy pancetta with a slotted spoon and set aside, leaving the rendered fat in the pot.