Antony Worrall Thompson's Pea Soup

Serves 4
Contains Dairy
Vegetarian if Vegetable stock used and bacon left out.

Ingredients
• 55g (2oz) smoked streaky bacon, diced (optional)
• 2 tbsp olive oil
• 5 spring onions, finely chopped
• 2 garlic clove, crushed with a little salt
• 1 small round lettuce, sliced
• 1 stick of celery, finely sliced
• 1 tbsp mint, chopped
• 1/2 tsp rosemary leaves, finely chopped
• 1/2 tsp caster sugar
• 600ml (1 pint) chicken or vegetable stock
• 500g (1lb 2oz) sugar snap peas, topped and tailed
• 150ml (1/4 pint) soured or single cream
• salt and ground black pepper
• 1 handful pea shoots (optional)

Instructions
1. Cook the bacon over a low heat to release the fats, about 8 minutes, if using. Remove bacon and set aside.
   
   
2. Wipe pan clean and add olive oil over a medium heat then add the spring onions, garlic, lettuce, and celery and cook until the vegetables have softened without colour, about 10 minutes.
   
   
3. Add the mint, rosemary, sugar and stock and bring to the boil, simmer for 10 minutes, then add the sugar snap peas amd cook for 5 minutes.
   
   
4. Liquidise the soup in batches and pass through a fine sieve. Fold in the cream and whisk to combine. Fold in bacon and season to taste.
   
   
5. Serve now or alternatively allow to cool, then refrigerate. Skim off any fat that rises to the surface. Garnish with peashoots if using.

Copyright Antony Worrall Thompson.