Catherine's shallot pea soup with bacon: Today

Ingredients

Serves: 4

• 5 shallots, sliced
• 1 tsp oregano, chopped
• 1 garlic clove, crushed
• 1 medium potatoes, diced small
• 280g fresh or frozen peas
• 800ml chicken stock
• 2 small mint leaves
• 60ml cream
• Salt and freshly ground black pepper
• Rapeseed oil
• Mint leaves, to garnish
• 3 tbsp crispy cooked bacon lardons, to garnish
• 2 tbsp chopped walnuts, to garnish

Method

1. Heat a saucepan with a little rapeseed oil, add the shallots and sauté until just cooked but not brown – this will take about 3 minutes.
2. Stir in the oregano and garlic and cook for 1 minute.
3. Stir in the potatoes, peas and chicken stock, bring to the boil and simmer for 15 to 18 minutes until the potato is cooked. Season with salt and pepper.
4. Add the mint leaves.
5. Blend the soup with a hand blender. Return to the saucepan and heat thoroughly.
6. Stir in the cream and check the seasoning, adding salt and pepper if needed.
7. Ladle into soup bowls. Garnish with mint leaves, walnuts, and crispy bacon.