Green Pea Soup with Bacon

Cottage Pie

A tasty soup for the whole family.

Serves 6


  • 1 tablespoon (15ml) butter
  • 1 tablespoon (15ml) canola oil
  • 2 medium onions, chopped
  • 1 teaspoon (5ml) salt
  • 2 medium potatoes cut into small cubes
  • 6 rashers of streaky bacon, sliced into 2cm pieces
  • 2 x 25g sachets OXO Concentrated Liquid Chicken Stock
  • 4 cups (1 litre) of water
  • 4 cups (500g) frozen peas
  • freshly ground black pepper
  • ¼ cup (60ml) fresh cream (optional)


  • Place the butter in a medium/large saucepan.
  • Add the oil, onions and salt and sauté over medium/low heat until the onions are wilted and golden.
  • Add potatoes and bacon and turn the heat up.
  • Stir-fry until the bacon has rendered its fat and is beginning to crisp.
  • Add OXO Concentrated Chicken Stock and the water and simmer over slow heat until the potatoes start breaking up, about 20 minutes.
  • Add the peas and boil for a further 4-5 minutes.
  • Taste for seasoning and add a generous grinding of black pepper.
  • Serve with a drizzle of cream if available.


The bacon can be replaced with one or two smoked chicken breasts or chicken rashers.
For a vegetarian variation, remove the bacon, and use 3 x 25g sachets OXO Concentrated Liquid Vegetable Stock.