PEA AND BACON SOUP

SERVES 4 PREP 15 MINS COOK 28 MINS

• 2 tblsps olive oil

• 150g shortcut bacon,

finely chopped

• 2 onions, halved,

thinly sliced

• 1 leek, trimmed, quartered lengthways, sliced

• 1 tblsp fresh thyme

leaves

• 2 large carrots, peeled, finely chopped

• 2 stalks celery,

finely sliced

• 1 litre (4 cups)

chicken stock

• 2 cups frozen peas

1 Heat the oil in a stockpot over a medium heat. Add bacon, onions, leek and thyme. Cook, stirring occasionally, for about 10 minutes, or until leek is soft.

Add the carrots and celery and cook, stirring occasionally, for about 5 minutes, or until just tender. Add the chicken stock. Bring to the boil and simmer, covered, for 10 minutes.

Add the peas. Simmer for a further 3 minutes. Remove from the heat and cool for 10 minutes.

Blend 3 cups of the soup until smooth. Return to stockpot with remaining soup. Stir over a medium heat until hot. Season with salt and pepper.

Serve soup garnished with herbs and cracked pepper, if desired.

Stock up If you prefer, you can replace chicken stock cube and water with a pre-made carton of chicken stock. If you don’t use it all you can pour the rest into an icecube tray and freeze for later.