"At that time of year, when the temperatures are dropping and the big jumpers come out, we need something warming to eat. A hearty soup is just the right thing on a days like these, and this one is perfect.
The lardons add a smoky flavour and a bowl of it will fill most people up, so it’ll do nicely as a main meal.
It doesn’t even take long to make and can be cooked a day ahead, stored in the fridge and reheated the next day. It doesn’t get much easier than that, right?"
Peel and chop the potatoes and shallots and put 100g of the peas into hot water to defrost, leaving the remaining 600g on the side.
In a large pot, combine the potatoes and shallots together with the lardons and fry on a high heat until slightly browned. Add the stock, turn down the heat to medium and leave to simmer for a few minutes.
Add 600g of the peas and simmer for about 15 minutes.
Put the whole content of your pot into your food processor and process until smooth. Now add the 100g of peas to the processed soup and give it another quick whizz. This will give your soup the green colour and a little bit of crunch.
Return to the pot and on a low heat, whilst stirring, add the crème fraîche. Leave a little aside for “decorative purposes”! After dividing it into bowls, add a dollop of the crème fraîche to each and some fresh pepper before serving immediately.
Enjoy and bon appétit!
Want to make this recipe even easier? Check out our Hotpoint blender or our Morphy Richards Soup Maker Blender here.