Sprig of thyme and a bay leaf
Parsley and chives
Chicken or vegetable stock
1. Sauté diced onion & bacon in olive oil/butter with a sprig of thyme & a bay leaf until soft & the bacon cooked.
2. Chuck in your peas & cover with enough chicken/veg stock, then bring to the boil & simmer for 2 minutes or until they’re cooked.
3. Add shredded lettuce & turn off the heat.
4. Serve in a bowl with a dollop of creme fraiche & chopped parsley & chives.