50g Bacon offcuts
50g Shallots (Finely diced)
3 Cloves of crushed garlic
4 Crushed Cardamoms
100g potato brunoise
100g frozen petit pois
1l Chicken stock
1tbsp vegetable oil
1 tbsp finely chopped coriander
In a large sauce pan place the onion garlic and bacon with the oil and sweat over a medium heat for 5 minutes
Add the crushed cardamoms and bayleaves, stir and add the potaotes and stock
Bring to the boil and simmer for 15 minutes
Remove the cardamoms and bayleaves, add the frozen peas
Remove the soup from the heat and blend, either with a stick blender or a liquidiser
Return to the pan and heat gently, check the seasoning, add the coriander.
Stir well and serve with crusty bread.