Mint & Pea Soup with Bacon
A flavourful and easy-to-make cream soup.
Ingredients
- 500 g frozen peas
- 120 g bacon diced
- 200 ml heavy cream
- 1 large parsnip peeled and diced
- 30 ml oil (such as vegetable or olive oil)
- 10 large mint leaves
Instructions
- Cut the bacon into pieces and fry in a pan with some oil until it becomes crispy. Remove the bacon from the pot and set it aside on a paper towel-lined plate to drain excess oil.
- Preheat a pot and add a drizzle of oil. Cook the diced parsnip for a few minutes until slightly softened, then add the peas and about 2 liters of water. Bring the mixture to a boil and then reduce the heat to simmer for about 10 minutes until the peas and parsnip are tender.
- Add the heavy cream and the chopped mint leaves to the pot and stir well to combine.
- Using a blender or immersion blender, purée the mixture until smooth and creamy. It can also be strained through a fine sieve.
- Remember to season as you go!
- Serve the soup in bowls, garnishing each portion with the crispy bacon pieces.
- Optionally, you can also top the soup with additional mint leaves for a fresh touch.
Notes
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