Pea soup with Fermanagh black bacon

Instructions

1. Melt the butter and cook the onions very gently with some salt and pepper. Once the onions become opaque add the peas. Cook for 2-3 minutes.
2. Add the stock and bring to the boil. Simmer for about 5 minutes.
3. Puree the soup in a liquidizer and return to the pan. Taste and add extra pepper if needed.
4. Heat a little oil in a pan and cook the black bacon lardons until almost crispy.
5. To serve, pour into warm soup bowls and sprinkle with the black bacon. Drizzle with olive oil and serve at once.
6. For extra effect, fry until crispy some slices of streaky black bacon. Once the soup is finished garnish with a long slice of bacon.

• Servings : Serves 4
• Recipe Type : Starter
• Ingredient : Smoked Fermanagh Black Bacon