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Drain the peas and reserve 250 ml of the liquid. Add the liquid and the peas to a large saucepan. Add the milk and bacon and stir over low heat for 10 – 15 minutes.
Use a stick blender and blend until well combined while keeping some texture. Add half of the sour cream and stir through.
In a separate bowl, mix the remaining sour cream with the milk to thin it down a little. Season to taste.
To serve:
Serve with swirls of sour cream, parsley and crunchy croutons.
HINTS & TIPS:
• To make your own croutons, cut bread of your choice into small cubes and fry briefly in 1 cm deep oil.
Drain on absorbent paper.
• Sprinkle grated LANCEWOOD® Cheddar over just before serving
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