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Pea and broad bean soup with crispy bacon
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
Impress your guests with this irresistible bacon-infused soup.
Ingredients:
  • 20g butter
  • 1 small leek, trimmed, halved, thinly sliced
  • 1 garlic clove, crushed
  • 2 medium cream delight potatoes, peeled, roughly chopped
  • 765.00 gm chicken style liquid stock
  • 500g frozen peas
  • 3 middle bacon rashers, rind removed
  • 375.00 ml frozen broad beans
  • 62.50 ml plain Greek-style yoghurt
  • Mint leaves, to serve
Instructions:
  • In a large saucepan over medium heat, melt butter. Stir in leek and garlic, cooking for 6 to 8 minutes until leek softens. Add potato, stock, and 2 cups of water, bringing it to a boil. Then, reduce heat to low, cover, and simmer for 15 minutes. Add peas and continue to simmer, covered, for an additional 5 minutes until the potato is tender. Allow the dish to cool for 10 minutes before serving.
  • Heat a large frying pan over high heat. Cook bacon, stirring occasionally, until crisp, for 3 to 5 minutes. Drain on paper towel and let cool for 5 minutes before tearing into large pieces.
  • Boil beans in a small saucepan for 3 to 4 minutes until tender. Drain, cool in cold water, and remove skins.
  • Use a stick blender to achieve a velvety texture for the soup. Incorporate 3/4 of the beans and heat gently over low flame. Stir the mixture for 2 minutes until warmed. Season to taste. Serve the soup in bowls and garnish with bacon, yogurt, remaining beans, and fresh mint. Enjoy!

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