Oddly enough, the term ‘comfort food’ is not something I ever grew up hearing in France. I think it’s because so much of the food really is, inherently, comfort food that it would make for quite a redundant label. From creamy potato puree, to seared duck breast, pot au feu (beef stew), salade de chevre chaud (frisee lettuce topped with melted goat cheese on crusty bread) to even just a cheese platter with a good baguette and cornichons (small French pickles) – there are very little foods in France that don’t make you feel good inside. Our conception of food in France is something I have rarely seen elsewhere, if I have to be perfectly honest. The knowledge of food of even those who don’t like to cook always strikes me a little when I make my way back home.
This weekend, I had the pleasure of having lunch with cookbook author Maria Speck, whose book Ancient Grains for Modern Meals is an absolute gem. Also from Europe, Maria has a real passion for food, and especially for whole grains cooked up in delicious ways. We got to talking about our North American food experiences and Maria told me about some of the questions she sometimes receives about food in general (like “does it matter if I use a brown or white egg in this recipe?”). I got to thinking, and I couldn’t picture anyone in France really asking such a question. All presumptuous comments aside, I think there is a sort of purity in a lot of European countries when it comes to food. Don’t get me wrong, France does have its woes with unhealthy diets, obsessive eating habits and so on but in most places, most people just have a pretty healthy attitude towards real food. I never grew up with the notion that full-fat cream was to be avoided or that olive oil was fatty. I did grow up with my the notion of the unhealthiness of fast food, ice cream and sweets but I certainly did not have it ingrained in me that certain food should be completely avoided.

Add the onions, garlic and oregano to the saucepan, with a good drizzle of olive oil and a pinch of salt and pepper. Cook until the onions are transculent, for 4-5 minutes. Add the frozen peas and stir.

Add the chicken stock. Bring to a boil and reduce to a simmer. Cook on a low simmer for 10 minutes.

Using an immersion blender, blend until the soup reaches your desired consistency. Fold in the cream. Serve and top with the reserved pancetta and fresh mint leaves.