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Fresh pea, bacon and zucchini soup
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
1.3kg of fresh peas required.
Ingredients:
  • 80ml (1/3 cup) extra virgin olive oil
  • 1 brown onion, halved, finely chopped
  • 2 garlic cloves, crushed
  • 250g smoked bacon, rind removed, finely chopped
  • 3 (about 500g) green zucchini, ends trimmed, coarsely chopped
  • 500g shelled fresh peas
  • 2L (8 cups) vegetable liquid stock
  • 40.00 ml finely chopped fresh mint
Instructions:
  • In a large saucepan over medium heat, heat 60ml (1/4 cup) of oil. Add onion, garlic, and half of the bacon, stirring until bacon is light brown, about 10 minutes. Toss in zucchini and peas, cook for 1 minute until heated through. Pour in stock and bring to a boil. Simmer on low heat, covered, for 20 minutes until zucchini is tender. Remove from heat and stir in mint.
  • In a frying pan, heat the rest of the oil over high heat. Add the remaining bacon and cook, stirring, for 5 minutes until crisp. Transfer to a plate lined with paper towel.
  • Blend half of the pea mixture until smooth in a blender. Transfer to a clean saucepan. Repeat with the remaining pea mixture. Heat gently for 3 minutes, stirring occasionally. Season with salt and pepper. Serve in bowls topped with crispy bacon.

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