Step 1

Put the olive oil in a saucepan over medium-high heat and add the bacon.Cook until most of the fat has melted and the bacon's starting to crisp (3 min).While that's happening, finely dice the onion and finely grate or chop the garlic.

Step 2

Turn down the heat to medium, add the butter, onion and garlic plus a little salt and a generous grind of black pepper.Scrape up any browned bits from the bottom of the pan and cook, stirring often, until the vegetables are softening (8-10 min).Meanwhile, finely chop the parsley.

Step 3

Add the stock to the pan along with the frozen peas and parsley.Stir, put on the lid, bring to the boil then immediately turn down to a low-medium simmer.Cook for 5 minutes.

Step 4

Take off the heat and use a stick blender to whizz to a smooth soup.Taste and add more seasoning if needed.

Step 5

Serve the soup with any of the optional garnishes on each bowl.Soup can be chilled and kept in the fridge for 2-3 days or frozen.