Instructions: Pour the chicken stock into a medium sized pan, add the cubed potato and simmer until it is soft.

Meanwhile, in a large pan, heat the butter and gently fry the bacon for about 5 minutes. Add the onion, fennel, celery and garlic to the bacon, cover with a lid and cook over a low heat for about 10 minutes, or until the vegetables are tender but not coloured.

Add the chicken stock and potato to the vegetable mixture, followed by the peas and the mint.

Pour the soup into a food processor or liquidizer and blend until it is smooth. Rinse the pan and return the soup to it through a sieve. Press the debris, left in the sieve, firmly to extract the remaining liquid.

Return the pan to the heat. Stir in the sugar, then season to taste.

Serve piping hot, garnished with a little finely chopped fried bacon and a drizzle of creme fraiche.

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