1 tbsp PnP olive oil
2 bacon rashers
200 grams no name frozen peas, defrosted
1 PnP garlic clove
1 handful PnP mint, plus extra to garnish
400 ml vegetable stock, (or chicken stock), heated
Heat the oil in a pan, add the bacon and fry until crisp. Drain on kitchen paper. Once cool, break into bite-sized pieces. Purée the peas, garlic, mint and 100ml stock in a food processor or blender. Add remaining stock and season with salt and milled pepper. Chill in a jug in the fridge until ice-cold. Before serving, add a little water if the soup has thickened too much and adjust seasoning. Serve topped with bacon pieces and a sprig of mint.