Bacon, Pea and Mint Soup

For the chicken stock: Place all the ingredients in a large saucepan and cover with water. Place on a medium heat and slowly bring to a simmer. Once simmering remove any scum that has risen to the surface using a ladle. Simmer for an hour skimming every 15 minutes. Remove from the heat and allow to cool before passing through a sieve. This stock will keep in the fridge for 3 days or frozen for 3 months.

For the soup: Place a large saucepan on a medium heat. Add the oil and onion to the pan and season well with salt and pepper. Sweat for 3-4 minutes before adding half of the peas. Add the chicken stock to the pan and simmer for 5-6 minutes. Remove the pan from the heat then add the remaining peas. Blend until smooth and season to taste. Fry the bacon lardons in a small frying pan until crispy.

To serve: Serve the soup in a large bowl topped with the crispy bacon lardons, finely chopped mint and a drizzle of double cream.