Thank you to Amy Sheppard for this fabulous Pea & Bacon Soup recipe.
Serves 4 people Prep 5 minutes Cook 15 minutes
Oil for frying
6 rashers of Bacon By Nature unsmoked bacon
1 onion finely sliced
800g frozen peas
1 litre of hot vegetable stock
Salt and pepper
Heat a small drizzle of oil in a large non-stick saucepan with a lid.
Add the bacon to the pan and fry for 5-7 minutes, turning regularly on a medium to high heat.
Remove the bacon and chop into roughly 3 cm pieces.
Place the onion in the pan and fry in the bacon fat for 5 minutes, stirring regularly until soft.
Add the bacon pieces, frozen peas and stock to the pan and season with salt and pepper.
Bring to the boil and simmer on a medium heat for 5 minutes with the lid on.
Blend the soup with a hand blender. I don't make it entirely smooth as it's nice to have some texture and some pea and bacon pieces remaining.
& inspiration from the