Rocket And Pea Soup With Mint Pesto (Marie Claire)

I made this again last night without the rocket... its not as good... and the pesto adds that extra bit of mint..
Ingredients
  • 1 large bunch mint, trimmed
  • 1 clove garlic, peeled
  • 3 tablespoons pine nuts
  • 1 cup grated parmesan
  • 100ml extra virgin olive oil, plus 4 tablespoons extra for frying
  • 1 large onion, peeled and finely chopped
  • 650g frozen or fresh shelled peas
  • 1 litre chicken or vegetable stock
  • 2 rashers bacon
  • 180g rocket leaves
Method
  1. Place mint, garlic, pine nuts, parmesan, oil and a little sea salt in a food processor and process to form a coarse paste, then set aside.
  2. Place extra oil in a large saucepan over a medium heat, then fry onion until soft.
  3. Add peas, stock, bacon, sea salt and ground black pepper, and simmer for 5 minutes.
  4. Stir in rocket leaves and remove from heat.
  5. Remove bacon and process mixture, in batches, in a food processor until smooth.
  6. Stir in mint pesto and serve.