Pre-heat the oven to 200'C.
Heat the oil in a saucepan and saute the onion for about 5 minutes until softened but not coloured. Add the stock and as soon as it boils add the peas. Return to the boil and cook for 3 minutes. Stir in the cream and the chopped mint and season with salt and pepper.
Blitz the soup in a food processor until smooth.
To make the pancetta crisps, place the strips of pancetta between two flat baking trays. Cook in the oven for 5 to 6 minutes until crisp and golden brown.
Before serving, heat the soup until warm. Pour into shot glasses and garnish each with a mint leaf. Sit the glass on a plate and place the pancetta strips alongside.
«This soup can be made beforehand and reheated or can be served chilled.»
A great summery canapé - pea and mint soup served in shot glasses with crisp pancetta.