PREPARATION

  1. Heat the oil in a stockpot and fry the onion.
  2. In a frying pan, fry the bacon cubes slightly crispy and set them aside.
  3. Add the peas, the stock and half of the lettuce to the onion and bring to the boil.
  4. Cook slowly for 10 minutes.
  5. Purée the soup with the hand blender and add salt and pepper to taste.
  6. Mix the rest of the lettuce, bacon and cheese through the soup.

This modern pea soup is extra tasty with rye bread with mustard or piccalilly.