Grandma’s English Recipes

2 tablespoons butter
5 rashers streaky bacon, finely chopped
1 garlic clove, chopped
1 cup dried peas, soaked overnight
1 3/4 pints vegetable bouillon
1 teaspoon mint
seasoning

Melt the butter and fry the bacon until crisp.
Remove the bacon and keep it warm.
Add the garlic to the pan and fry until just browned.
Add the drained peas, bouillon and mint and season to taste.
Bring to the boil, then simmer gently for 1 hour until tender.
Puree in a blender, then return the soup to the pan and reheat gently.Serve sprinkled with bacon pieces.