Pea and
Bacon Soup
  • Description:

    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.

  • Ingredients:

    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

  • Method:

    1. Heat the oil in a large saucepan and sauté the onion and garlic until tender.
    2. Stir in the Rhodes processed peas, chicken stock and lemon juice. Bring to the boil and season to taste.
    3. Remove from the heat and allow to cool for a few minutes.
    4. Use a hand blender or food processor to purée the soup until smooth.
    5. Return to the heat and stir in the cream.
    6. Serve hot, garnished with bacon and chives.

      Recipe supplied by Rhodes