This is looks good (it’s a lovely green colour) and is quick to make. Serves 2:
- 1 tbsp oil
- 1/2 onion (finely sliced)
- 2 rashers of bacon (thinly sliced – preferably unsmoked)
- 300g frozen peas
- 500ml vegetable stock
- Leaves from 4 sprigs of mint (finely chopped)
- 2 tbsp double cream
- Lemon juice and black pepper to taste
Heat the oil in a largish saucepan. Add the bacon and cook (over a medium heat) for 2 minutes. Stir in the onion and cook very gently for 10 minutes.
Add the peas and the stock. Bring to the boil and cook for 3 minutes.
Purée the soup using a hand blender, liquidiser or a food processor. Then add the cream and heat gently to just below boiling point, stirring occasionally.
Stir in the mint, lemon juice and pepper, and serve.