Pea and Bacon Soup
There’s nothing quite as fulfilling as a thick and creamy pea soup. In this recipe, it’s taken a step further with a topping of crispy bacon and chives; along with a dash of cream that makes all the difference in delivering an irresistible dish. This quick and easy soup recipe is perfect for those rainy days - especially a lazy Sunday. Serve piping hot with fresh, chunky bread.
2 cans (410 g each) Rhodes processed peas in brine, drained
500 ml (2 cups) prepared chicken stock
Salt and coarsely ground black pepper
125 g bacon, chopped and fried
15 ml (1 tbsp.) chives, chopped
15 ml (1 tbsp.) sunflower oil
30 ml (2 tbsp.) lemon juice
125 ml (½ cup) cream
1 garlic clove, crushed
1 onion, chopped
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