1. Warm a pot and add olive oil.
2. Sauté peas and add garlic, chicken stock and chives and let boil for 8-10 minutes.
3.  When almost all liquid is absorbed, add whipping cream, salt and pepper. Blend with a hand blender until you get a velvety texture.
4. In a boiling pan, add chopped pancetta and fry for about 2 minutes until crispy.
5. Serve pea soup and decorate with pancetta pieces.