Minted pea soup

This recipe is inspired by my Mum and Mark Hix.  Not difficult to make at all; in fact very, very quick.  It can be cold with some ice cubes in and cream/creme fraiche in the summer.  It really does taste delicious when strained to become very smooth.  You can use the thicker remains as a dip.  The leek, onion and peas are all great nutrients, and you can jazz it up by adding some croutons, or perhaps serving it with dips, grated cheese and carrot salad (with a yoghurt and mayo dressing) and pitta breads (old ones) or old bread toasted in the oven for 5/10 minutes with lashings of olive oil.  I like making this because it is a super quick 'green vegetable' soup, to add the greens to any snacky meal, without having to resort to the usual tomato, avocado, cucumber, pepper combo.

Makes enough for 4 people

olive oil
1 onion
1 small leek
2 bacon rashers or ham added after cooking or indeed crispy bacon added to the top (thanks, AE!)
500g (1lb 2oz) frozen peas
fresh mint
1 litre stock (I use whatever is in the cupboard, and low-salt preferably)

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1. Fry the onion and leek (and bacon if using) until soft.

2.  Add the peas, mint and stock.  Simmer for 10 minutes.

3.  Strain through a thin sieve and serve hot or cold.