Pea soup

Pea soup

• 6 rashers bacon
• 1 onion
• 1 bag frozen peas
• 1 lettuce
• 500ml vegetable stock (3 stock cubes)
• Mint (fresh or dried)

1. Chop onion and bacon. Place in pan with a little water and fry until soft.
2. Add chopped lettuce and peas. Simmer for about 20 minutes.
3. Add vegetable stock and mint. Simmer for about 10 minutes.
4. Cool, then blend.
5. If freezing, bag up and put in freezer. Or:
6. Return to heat and heat until almost boiling to eat straight away with crusty bread and lashings of butter.