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 a 1cm square dice. Add the potato and the chicken stock to the saucepan. Boil for 10 minutes until the potato is soft. Place the contents of the sauce pan 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 crème fraiche. Delicious with warm soda bread smothered in butter.