Pea shoot & smoked bacon soup

Ready in 20 minutes, this pea and bacon soup is lovely served with warm crusty bread and perfect for a light supper snack

Serves: 2
Preparation and cooking time: 20 minutes

What you need:

1 Onion
3 Slices Smoked Bacon
1 Medium Potato
1tbsp Olive Oil
50g Pea Shoots
1 Pint Chicken Stock
1tbsp Crème Fraiche

What you do:

Finely chop the onion and fry in 1tbsp olive oil in a saucepan for 5 minutes.
Chop the bacon into small pieces and add to the saucepan.
Fry for 5 minutes until starting to brown.
Peel the potato and chop into a 1cm square dice.
Add the potato and the chicken stock to the saucepan. Boil for 10 minutes until the potato is soft.
Place the contents of the saucepan into a blender, and blitz until smooth.
Then add the pea shoots and blend until a smooth, bright green, thick soup consistency is reached.
Return to the pan and reheat.
Serve in bowls with a swirl of crème fraiche. Delicious with warm soda bread smothered in butter.

Pea Shoots

Pea Shoots are the tender green leaves and tendrils from the garden pea plant. Harvested after just two weeks, Pea Shoots are a delicious addition to a wide variety of dishes. Grown in Wiltshire from April till October, Pea Shoots are available in Marks & Spencer and Sainsbury’s.