1 large potato, about 250 g (8 oz), peeled and diced
2 garlic cloves, chopped
300 g (10 oz) frozen peas
1 litre (1 3/4 pints) hot ham or vegetable stock
300 g (10 oz) piece of cooked ham, chopped
8 slices thin streaky bacon, rind removed
freshly ground black pepper
crusty white bread, to serve
Heat the oil in a large, heavy-based saucepan or casserole, and add the onion, potato and garlic. Cook gently for 6–7 minutes, until softened.
Add the peas, stock and ham, and season generously with black pepper. Bring to the boil, then reduce the heat and simmer gently for about 10 minutes, until the potato is tender.
Meanwhile, place the bacon rashers on a foil-lined grill pan and cook under a preheated grill for 5–6 minutes, turning occasionally, until crispy and golden. Chop or crumble the grilled bacon into small pieces. Drain on kitchen paper.
Use a hand-held blender to blend the soup until smooth and ladle into 4 bowls. Top with the crispy bacon and serve immediately, accompanied by crusty white bread.