Peas are in full season and if you can get your hands on some fresh ones still in their pods then you’re in for a treat. They are a gorgeous, delicious, sweet, vibrant marvel. You will however, need to get your de-podding skills in order as you will have to extricate the little green gems from their snug cocoons. In the absence of fresh peas/ you really don’t have time for all that de-podding mullarkey then frozen peas are absolutely fine to use instead. Yes, there’s something very primal and soothing about the de-shelling process but we don’t all have bucket loads of free time. (Some of us don’t even have the time to weave our own baskets or knit our own Birkenstocks!). This pea soup has the added punch of smokey bacon, making it packed with flavour. I love the combination of smokey and sweet and this little creation is a summery, soupy delight.
A large knob of butter
1 onion, chopped
125g bacon lardons (smokey bacon if possible)
2 cloves garlic, finely chopped or minced
2 potatoes, peeled and chopped into chunks
500g peas fresh or frozen
800mls vegetable stock
Salt and black pepper to season
A few blobs of creme Fraiche to serve
1. In a large pan over a medium high heat, melt the butter. Gently sauté the onion until soft. Add the bacon and garlic and cook for 4-5 minutes.
2. Add the potatoes, stock and peas and cover. Bring to the boil and then reduce the heat a little. Simmer for 25 to 30 minutes.
3. Using a stick blender, blitz the soup. Season to taste.
4. Serve with crusty bread and a blob of Creme Fraiche.