Heat a large saucepan with a drop of olive oil.
Add the finely chopped onion and garlic to the pan. Cook until the onion is soft and translucent, about 5 minutes.
Pour the petit pois into the pan and stir fry for another 2-3 minutes.
Dissolve the stock cubes in the boiling water then add to the saucepan. Bring to the boil then reduce the heat and simmer for 10-15 minutes.
Use a stick blender to blend the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth.
Place the bacon into a pan with a drop of oil and fry for 5 minutes until cooked.
Heat the soup gently until warmed through.
Ladle the soup into bowls or a novelty cauldron mug like ours! Top with the bacon pieces and enjoy!
