Perfect pea and bacon soup

Although it takes only a few minutes, this soup tastes as if you've been reducing and stock making for hours. Feeds 4 hungry lunchers

30g butter

1 medium white onion

500kg frozen peas

750g chicken stock

100ml single cream

4 slices of  streaky bacon 

Salt and pepper

Fry the bacon until crispy. Break into small pieces and set aside.

Gently sauté the onion in the butter until translucent. Add the peas and stock, bring to the boil and immediately turn down to a very gently simmer for about 5 minutes.

Take off the heat, and blend to as smooth a texture as your machine will give you. 

Return to the stove, and on a medium heat add the cream until warmed through but don't allow to boil. Season to taste and serve sprinkled with the crispy bacon.