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samanthavaruni
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Heat the chicken stock in a saucepan until it is simmering.
Add the peas and simmer for 2 minutes, or until just tender.
Stir in the tarragon and salt.
Transfer the mixture to a food processor and blend for a few short blasts to a rough-textured soup.
Return the soup to the saucepan and keep warm over a low heat.
Using a pair of tongs, heat each slice of pancetta over the gas flame of your hob for a few seconds until it crisps up.
(Alternatively, preheat your grill to its highest setting, lay the slices of pancetta onto a baking tray and grill for 1-2 minutes, or until crisp.)
To serve, ladle the soup into bowls.
Break the crisp pancetta into pieces and sprinkle on top of the soup.