Instructions
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1
Fry the soy bacon) in a soup pot for a few minutes over medium heat until crispy.
2
Remove the pieces, crumble them and set them aside.
3
Pour the olive oil into the pan.
4
Add the onion and potato and cook, stirring occasionally, for .
5
Add the stock, bring to a simmer, cover the pan and cook for or until the potatoes are tender.
6
Add the peas and cook for .
7
Remove the pan from the heat and remove the cover.
8
Let the soup cool.
9
Puree the soup in a blender or with a hand blender.
10
Whisk in the yogurt or buttermilk.
11
Taste for seasoning and add salt and pepper to taste.
12
Serve with a blob of yogurt or sour cream.
13
Garnish with the crumbled bacon.
14
Makes 6 servings
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