Creamed chickpea and hazelnut soup

Method

1. Melt the butter in a pan, then brown the chopped streaky bacon for 3 minutes.
2. Stir in the chopped onions and soften for 10 minutes, then add the garlic clove, sage leaves, chickpeas and chopped toasted hazelnuts.
3. Add the chicken or vegetable stock, then simmer for 15 minutes. Add 100ml crème fraîche and whizz with a stick blender until smooth.
4. Season, divide among bowls and top with swirls of olive oil and extra hazelnuts.