Instructions: Pee and dice carrot, onion and celery.

Melt butter in a large pan, cook garlic, onion, celery, carrot and bacon bones gently for 4 minutes. Add peas and stock, bring to the boil, simmer 1 hour, or until peas are tender.

Discard the bacon bones from the soup. Remove as much of the meat as possible from the bones and add to soup.

Puree soup in blender until smooth, return to a clean pan and reheat.

Add parsley, cream and seasoning, simmer 2 minutes and serve.

Serves 4-6.

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