1 Red Dog Farm onion

3 slices smoked bacon

1 medium Red Dog Farm potato

1 tablespoon olive oil

1/4 lb. Red Dog Farm pea shoots

2 cups chicken stock

1 tablespoon creme fraiche

Finely chop the onion and fry in 1tbsp olive oil in a saucepan for 5 minutes. Chop the bacon into small pieces and add to the saucepan. Fry for 5 minutes until starting to brown. Peel the potato and chop into 1/2 inch pieces. Add the potato and the chicken stock to the saucepan. Boil for 10 minutes until the potato is soft. Place the contents into a blender, and blitz until smooth.

Then add the pea shoots and blend until a smooth, bright green, thick soup consistency is reached. Return to the pan and reheat. Serve in bowls with a swirl of creme fraiche.