Instructions: Parmesan or crisp bacon lardons or chives and creme fraiche to serve

Cook the peas in the stock with the rashers of bacon for about 5 minutes. In a large saucepan sauce the onion in 4 tbsp olive oil until soft.

Stir in the rocket leaves then add the stock with the peas.

Simmer for a couple of minutes adjust seasoning discard bacon then whizz in batches in a processor until smooth.

Add more stock if the soup is too thick.

Serve hot (or chilled) and add some of the bits and bobs suggested.

Let the weather be your guide as to what you add on serving. I use shavings of parmesan and a generous slug of the virgin olive when its warm or crisp bacon lardons when its cold and chopped chives and a spoonful of creme fraiche when 1 need an inner spring clean (the creamy bit being a necessary oversight).

Serves 6 as a first course

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