PEA SOUP WITH SMOKED BACON
2 tbsp oil
4 smoked bacon rashers, chopped into small squares
1 onion, finely chopped
1 garlic clove, crushed
400g/14oz/3 cups frozen peas 500ml/17 fl oz/2 cups chicken stock Salt and black pepper
Crème fraîche Mint leaves Croutons
1 Heat half of the oil in a pan and cook the rashers until crispy.
2 Remove the rashers and place on some kitchen paper (paper towels) to absorb any excess fat.
3 Heat the rest of the oil in the pan over a medium-high heat and add the onion and garlic. Cook for about three minutes until soft.
4 Add the peas and the chicken stock. Bring to the boil, then reduce the heat and simmer for 8-10 minutes.
5 Add the smoked rashers, but set some aside to garnish.
6 Blend the mixture until it is smooth. Season with salt and pepper to taste.
7 Serve with a spoonful of crème fraîche, a small mint leaf, croutons and the remaining bacon pieces.
Per Serving 295kcals, 15.7g fat (3.5g saturated), 23.3g carbs, 8.3g sugars, 16.2g protein, 8.2g fibre, 0.640g sodium