80 gmunsalted butter2 tbspextra-virgin olive oil1large Spanish onion, roughly chopped4green onions, including tops, finely chopped1lemon, finely grated rind only2 tspdried mint300 mldry white wine600 gm (1.5kg unpodded) fresh podded peas2 litres (8 cups) chicken stock1 tspcaster sugarMint and guanciale garnish250 ml (1 cup) vegetable oil, for frying20spearmint leaves1 tbspolive oil250 gmguanciale (see note) or pancetta, finely diced
Melt butter and olive oil in a large saucepan over medium heat, add onion, green onions, lemon rind and dried mint and sauté for 5 minutes or until soft. Add wine and cook for 5 minutes or until beginning to thicken, add peas and stock and stir to combine. Add sugar and season with sea salt and freshly ground black pepper, then bring to the boil and simmer for 10-12 minutes. Process in a food processor in batches until smooth then reheat and adjust seasoning if necessary.
For mint and guanciale garnish, heat vegetable oil in a small saucepan over high heat to 180C and deep-fry mint leaves for 1-2 minutes or until crisp. Remove and drain on absorbent paper and set aside. Heat olive oil in a frying pan over medium heat, add diced guanciale and sauté for 7-10 minutes or until golden brown. Remove and drain on absorbent paper. Serve soup scattered with fried mint and guanciale.
Note Guanciale is cured pork cheek, available
from Italian delicatessens and butchers.