Spinach, Pea and Bacon Soup

This must be the easiest soup in the world! It is also one of the tastiest...

The quantities are approximate, so don't worry if you haven't got eactly the right amount. I prefer petit-pois but ordinary garden peas work just as well. Frozen spinach really doesn't though, so try and use a bag of fresh leaves. You could substitute sorrel for spinach and some onion or shallot for the leeks. Any type of bacon works well, especially smoked. You might want a bit more than four rashers if you use streaky. Like everything I create, it is open to interpretation, so get experimenting! Depending on what you serve with it - I heartily recommend cheese on toast or Welsh rarebit - these quantities will serve about 4 people.

2 leeks, trimmed and chopped
200g spinach leaves
500g frozen peas
1.5 - 2 pints chicken stock
4 rashers bacon

Fry bacon until crispy.

While the bacon is cooking, soften the leeks in another pan with some butter for about 5 or 6 minutes. Throw in some more butter, and then the peas and spinach. Sir it all around so everything is covered with buttery juices and when the spinach has wilted slightly - after a couple of minutes - add enough chicken stock to cover. You may not need all the stock depending on the size of your pan.

Throw in 3 rashers of the crispy bacon, clap on the lid, and leave to simmer for about 5-10 minutes or until the peas have cooked through.

Blitz with a hand blender or food processor and return to pan. Bring back to temperature and check seasoning. As well as salt and pepper, you may want to alter the consistency by adding a little more stock. You can also experiment with a pinch of nutmeg, a spoonful of sugar, or a squeeze of lemon juice. You may like to stir through a spoonful of cream into each bowl on serving, with a scattering of parsley. Crumble over the remaining bacon rasher and serve with slices of cheese on toast...

Heavenly!