Ingredients

• 1 tbsp olive oil
• 6 large spring onions
• washed and sliced
• 2 cloves garlic
• peeled and chopped
• 1 rasher streaky bacon
• chopped
• 500ml/18fl oz vegetable stock
• 675g/1lb 8oz shelled fresh or frozen peas
• 1 round lettuce
• washed and chopped
• Large handful of freshly chopped mint
• Salt
• Freshly ground white pepper
• 4 tbsp lightly thickened double cream
• Fresh mint sprigs

Directions

• Heat the oil in a large pan. Add the spring onions
• garlic
• and bacon and gently cook for 5-7 minutes or until the spring onions are soft but not brown.
• Pour in the stock and bring to the boil. Add the peas
• bring back to the boil and reduce to simmering point. Stir in the
• lettuce and mint. Continue to cook for 2-3 minutes or until the peas are tender.
• Blend the soup mixture in a liquidiser or hand blender until smooth. Season to taste. If using a liquidiser do not overfill your container and cool the soup mixture slightly before blending. Pour into a large bowl and allow to cool. Cover and chill for four hours or overnight.
• To serve
• spoon the soup into chilled soup bowls. Spoon a tablespoon of the cream into the soup and top with a sprig of mint before serving.