Pea Soup

[Ingredients]

• 538g tin marrowfat peas

• 50g ready cooked crispy smoked bacon

• 1tsp butter

• 4 thick spring onions - chopped into 3 to 4 pieces

• Outside leaves of 1 lettuce

• 2 1/2tsp Marigold bouillon powder

[Steps]

1. Drain peas in a large sieve and rinse under running water. Reserve tin.

2. In a saucepan, melt butter, add spring onion, lettuce, a little salt. Cook covered for 5mins.

3. Add peas and half the bacon - crumbled using hands. Fill empty tin with boiling water, add stock powder and stir well. Pour stock into saucepan.

4. Simmer covered for 10mins. Puree soup and adjust seasoning.

5. Serve soup in warmed soup bowls garnished with crumbled crispy bacon.

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