Ingredients

• 25g (1oz) unsalted butter
• 8 rashers of smoked back bacon, chopped
• 2 leeks, chopped
• 1 clove garlic, chopped
• 500g (1lb 2oz) fresh or frozen peas
• 1 bunch of mint leaves, roughly chopped
• 1.2l (2pts) chicken stock

To garnish:

• Flowering mint/ chives chopped
• bacon, chopped
• cream
• peas

Tools

• Triblade Pan Blending Wand

Method

1. Melt the butter in a deep saucepan and cook the bacon, leeks and garlic for 5 minutes until softened.
2. Add the peas, mint and stock and bring to the boil. Cover and simmer for 20-25 minutes until the peas are tender.
3. Remove the pan from the heat and using the Triblade Pan Blending attachment push in to the mixture to submerge. Blend on speed 5 or turbo for approximately 1½ minutes until smooth. Return to the heat and warm though.
4. Serve into warm serving bowls and garnish with a swirl of cream, flowering herbs, bacon and a few peas.

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