This is a very simple but flavourful soup. The addition of bacon really transforms the dish – and it is much easier than the traditional method of using a ham hock.
This is perfect for when you have guests as it takes minutes to prepare and is quick to cook. You can also make it in advance and then just re-heat when you are ready to eat.
I served my soup with some mini Cheese Twists on the side for extra texture – these particular ones were store-bought but you can easily make your own if you like.
Ingredients – serves 6:
- dash of oil, vegetable or olive, for cooking
- 150g/5 oz bacon, diced
- 1/4 medium onion, finely diced
- 500g/1 lb frozen baby peas (not the minted variety)
- freshly ground black pepper, to season
- 3 cups hot water
- cheese twists, optional, to serve
- Add the oil, bacon and onion to a large saucepan and place over a medium-low heat. Cook for about 5 minutes, stirring regularly, until the onion is translucent. The aim is to cook the onion and bacon but without them browning.
- Reserve a little of the bacon for decorating the finished soup.
- Add the frozen peas to the pan along with a good seasoning of black pepper.
- Add the hot water and stir.
- Bring the liquid to the boil then turn off the heat.
- Carefully use a stick blender (immersion blender) to blitz the soup until smooth.
- If you are making the soup in advance, leave to cool and then place in an airtight container in the fridge. When you want to serve, place it back in a saucepan over a medium heat. The soup is best served warm rather than piping hot.
- Divide the soup between your serving bowls topped with a little of the reserved bacon and with the cheese twists on the side, if using.