Pea and Bacon Soup
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Ingredients
- 1 tsp butter, salted or unsalted doesn’t matter
- 1 onion, sliced
- 4 bacon rashers, chopped
- 1 garlic clove, minced (or garlic-pressed)
- 2 handfuls frozen peas, defrosted
- 300ml vegetable/chicken stock
- salt and pepper, to season
- (optional) 1 pinch ground mix spice
- (optional) olive oil, to serve
Details
Level of difficulty Easy
Preparation time 5mins
Cooking time 20mins
Cost Budget Friendly
Preparation
Step 1
Heat the butter in a pot till the foaming subsides, and fry the chopped bacon till coloured. Remove the bacon when done, keeping the fat in the pot.
Step 2
Toss in the onions and sweat them down till they’re translucent. Add the minced garlic midway.
Step 3
Add the frozen peas and cook them with the stock. Bring to the boil, before reducing the heat to a simmer for 3-5 minutes, until the peas are tender.
Step 4
Using a hand blender, pulse the soup until desired consistency. Some people like it smooth, other prefer their soup slightly chunky. We went with the latter.
Step 5
Stir in the cooked bacon chunks, add a pinch of ground mixed spice for a deeper flavour and season with salt accordingly.
Step 6
Serve with a swirl of olive oil and a fresh crack of black pepper, alongside warm toast or bread of your choice.
Most soups are done in the same way, so have a go with other ingredients and let us know how it goes! Here are some common combinations: potato and leek, carrot and coriander, chestnut and chorizo, celery and apple, mushroom and sausage…
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