Ingredients
- 300 g of mushy peas
- 150 g of streaky bacon
- 1.5 l of vegetable stock
- 500 g of frozen peas
- 300 g of potatoes
- 1 tbsp of sunflower oil
- 1 onion
Method
Step 1
Heat the oil in a large pan and gently fry the onion until soft but not browned. Add the cubed potatoes, peas and stock and bring to the boil, cover and simmer for 10 minutes.Step 2
While the soup is cooking, grill the bacon until crispy. Drain onto absorbent kitchen paper and snip the bacon into small pieces - the "scabs".Step 3
Blend the soup in batches in a food processor then return to the pan with the mushy peas, stir well and heat through. Serve with a sprinkling of crispy bacon.