Start this recipe by heating the oil in a pan. Add in the chopped garlic and onion and sauté together for 3 minutes to soften the onion. Add the chopped bacon to the pan and continue to cook for 2 more minutes to brown the bacon. Add in the diced potato and cook for a minute. Pour in the vegetable stock and season well with salt and pepper. Bring the soup to the boil, then reduce the heat to a simmer and continue to cook for 10 minutes to cook the potatoes.  Add in the defrosted green peas, double cream and the fresh mint leaves to the pan and turn off the heat. Allow the soup to rest for 10 minutes before processing the soup in a liquidizer. It is important that you leave the soup chunky and with some texture, so do not puree the soup. When ready, serve the minted peas and bacon soup in small bowls and drizzle the extra cream over the top.

Serves 4

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