PEA SOUP WITH SMOKED BA­CON

Serves 3

Easy Food Special - - READERS’ RECIPES -

2 tbsp oil

4 smoked ba­con rash­ers, chopped into small squares

1 onion, finely chopped

1 gar­lic clove, crushed

400g/14oz/3 cups frozen peas 500ml/17 fl oz/2 cups chicken stock Salt and black pep­per

To serve:

Crème fraîche Mint leaves Croutons

1 Heat half of the oil in a pan and cook the rash­ers un­til crispy.

2 Re­move the rash­ers and place on some kitchen pa­per (pa­per tow­els) to ab­sorb any ex­cess fat.

3 Heat the rest of the oil in the pan over a medium-high heat and add the onion and gar­lic. Cook for about three min­utes un­til soft.

4 Add the peas and the chicken stock. Bring to the boil, then re­duce the heat and sim­mer for 8-10 min­utes.

5 Add the smoked rash­ers, but set some aside to gar­nish.

6 Blend the mix­ture un­til it is smooth. Sea­son with salt and pep­per to taste.

7 Serve with a spoon­ful of crème fraîche, a small mint leaf, croutons and the re­main­ing ba­con pieces.

Per Serv­ing 295kcals, 15.7g fat (3.5g sat­u­rated), 23.3g carbs, 8.3g sug­ars, 16.2g pro­tein, 8.2g fi­bre, 0.640g sodium

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