Pea and mint is a classic flavour combo. Make it veggie by leaving out the bacon and using a vegetable stock cube. And, when the British pea season is finished, frozen peas work just as well in this recipe
- Freeze it
- 8 rashers smoked back bacon
- 1 large onion, peeled and finely chopped
- 600g frozen peas (reserve a few and defrost)
- 1 bunch fresh mint, stalks removed
- 75ml single cream
From your store cupboard
- 750ml chicken stock, made from a cube
- 2 garlic cloves, peeled and finely chopped
- 2 tbsp olive oil
- Heat 1 tbsp of the oil in a frying pan and cook 4 of the bacon rashers until crisp. Remove from the pan, drain on kitchen paper and set aside.
- Heat the remaining oil in a large saucepan. Add the onion and cook until translucent. Next add the remaining uncooked bacon rashers and cook for 5-7 minutes or until the bacon begins to brown and the onions soften.
- Add the garlic and cook for 2 minutes. Then stir in the peas (reserve a few to garnish), chicken stock, fresh mint and most of the single cream (reserving a little to serve). Season, bring to the boil and cook for a further 5 minutes.
- Blend until smooth, then bring back up to the heat. To serve, ladle into bowls, drizzle over the reserved single cream and sprinkle over the crispy bacon bits and reserved peas.
Per serving: calories 373 (19%), sugar 6g (6.7%), fat 20g (29%), saturates 7g (35%), salt 2.5g (42%) of your guideline daily amount
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