Soupy Stars: Pea and Bacon Quickie

The smell of a simmering pot of split pea and ham soup with the flaking succulent meat falling from the smoked hock can be a religious experience.
Oh now I might need a private moment.

Sometimes there just isn't time for the full experience so this is a quick homage.

With the peas being fresh (well frozen) and not dried this is like the younger version of the more mature soup, the enthusiasm and haste of youth with a hint of the glorious wisdom old age is yet to awaken.

That sounds a bit deep so I'll let my immaturity describe the soup with a little help from Iron Chef America and much peaness.

Pea and bacon soup
Ingredients

• 4 medium red onions, roughly diced
• 2 cloves garlic, crushed
• 200g bacon
• 1 potato, diced small
• 1 kg frozen peas
• 1-1.5 litres of water or stock (just enough to cover)
• 250 ml sour cream
• 1/2 lemon, juice and zest
• 2-3 mint sprigs (more or less depending on taste)

Method:

• Boil kettle if using water or heat stock
• Splash some olive oil into a large pot on high heat
• Add onions and garlic
• Remove rind from bacon, roughly chop and add to pot
• Add potato
• Reduce heat to medium and cook till onions softened about 10 minutes
• Add peas and stir to coat
• Add lemon juice
• Cover with water or stock and cook on medium for 20-30 minutes
• Blend to smooth (removing some liquid first if you think it will be too runny)
• Season to taste
• For the sour cream, mix through the zest of 1/2 a lemon and torn mint sprigs