Spring Pea Soup With Bacon Bread Crumbs
This flavorful pea soup recipe combines the sweetness of English peas with the savory crunch of crispy bacon and herbed breadcrumbs. The creamy texture and refreshing mint and parsley add a delightful twist to this classic dish, making it a perfect choice for a cozy meal.
— Constant Cookbook
Ingredients
- 4 oz. bacon
- 2 slices white sandwich bread, processed into fine crumbs
- 2 Tbs. chopped fresh mint
- 2 Tbs. chopped fresh flat-leaf parsley
- Salt and freshly ground pepper, to taste
- 2 Tbs. extra-virgin olive oil
- 1/2 cup finely chopped shallots
- 2 lb. shelled fresh or frozen English peas
- 4 cups chicken broth
- 1/4 cup heavy cream
Instructions
- Heat a cast-iron fry pan over medium-high heat. Arrange the bacon in the pan and cook, turning once, until crisp, 2 to 3 minutes per side. Transfer to a paper towel-lined plate.
- Discard all but 1 Tbs. of the fat from the pan and reduce the heat to medium. Add the bread crumbs and cook, stirring occasionally, until toasted and golden, 8 to 10 minutes. Transfer to a bowl.
- In a mini food processor, process the bacon into fine bits. Stir the bacon, mint, parsley, salt and pepper into the bread crumbs. Set aside.
- In a 5 1/2-quart Dutch oven over medium-high heat, warm the olive oil. Add the shallots and sauté until softened, 4 to 5 minutes. Stir in the peas, broth, salt and pepper and bring to a boil. Reduce the heat to medium-low and simmer until the peas are tender, 12 to 20 minutes. Stir in the cream. Using an immersion blender, puree the soup until smooth. Alternatively working in batches, puree the soup in a food processor until smooth. Season with salt and pepper.
- Ladle the soup into heatproof glasses or bowls and garnish with the bacon bread crumbs. Serve immediately. Serves 8 to 10.
Comments
No comments found.