2 tablespoons olive oil
150 grams bacon, coarsely chopped
1 large leek, thinly sliced
1 medium agria potato, (about 250 grams) peeled and thinly sliced
2 cloves garlic, crushed
1 teaspoon ground cumin
500 grams frozen peas
4 cups chicken stock
sea salt and ground pepper
small handful fresh mint, chopped, plus extra for garnish
Heat the oil in a large saucepan and add the bacon, leek, potato, garlic and cumin. Cook for 10 minutes or until the potato is soft, stirring frequently (add a splash of water as the potato tends to catch on the base of the pan). Add the peas and the stock and bring to the boil. Season and simmer for 5 minutes.
To serve: Stir in the mint and ladle into bowls. Swirl some wasabi paste through the sour cream then spoon over the soup along with extra mint. We served ours with crispy bacon sandwiches, for a more substantial meal.