Peel and finely dice the shallots and the garlic.
Remove any skin or bone from the pancetta and roughly dice it.
Heat a large saucepan over a medium heat and add the sunflower oil. Once the oil is hot, add the shallot, garlic and the pancetta. Sweat for 2 minutes and then add the white wine. Reduce the wine by half. Add the peas and thyme sprigs and then cover the mixture with water. Bring to the boil and then simmer for 2 minutes.
Remove from the heat and allow to rest for a couple of minutes. Remove the thyme stalks and place the mixture into the blender and blitz until the soup is completely smooth.
Return the mixture to the saucepan and season with salt and pepper.
Finely chop the chives.
When the soup is ready to serve, ladle into a bowl and serve with a drizzle of double cream and a sprinkle of finely chopped chives.
«Try using fresh peas when they are available in the Summer months. They will need to be cooked for around 10 minutes before pureeing the soup.»