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