Chop or tear the pancetta into pieces and lightly fry in a sauce pan with the shallots and fat until the shallots are translucent.
Add the peas and cook a further 2 to 3 minutes. Add the wine and cook until evaporated.
Stir in the chicken or vegetable stock and bring to a boil. Simmer for 12 to 15 minutes. Add mint in the last 2-3 minutes of simmering. Season to taste with salt and pepper and blend using a food processor, blender or blending stick. Chill well and refrigerate until serving time.
Add cream and mix well. Taste for seasoning again and serve in chilled bowls.