Ingredients
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1 oz (30 g) Unsalted Butter
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4 spring Onion
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1 lb 2 oz (500 g) frozen Petits Pois
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16 fl oz (500 ml) Vegetable Broth
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1 tbsp Lemon Juice
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pinch of Sugar
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Salt
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freshly ground White Pepper
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6 rashers of smoked streaky Bacon
Directions
This could have gone in the Something Up Your Sleeve chapter, as everything comes out of the cupboard or freezer. But it’s posh, so we put it here. Bet you wish you weren’t a veggie, Kaye.
Steps
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1
Done
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Melt the butter in a large saucepan over a low heat. Add the spring onions and cook until softened but not coloured. |
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2
Done
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Tip in the petits pois and stock, and bring to the boil, then reduce the heat and simmer for about 5 minutes, or until the peas are tender. |
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3
Done
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Using a blender or a hand-held blender, whizz until smooth (only half-fill the blender and be careful, as hot soup scalds). Add more stock if you’d like a thinner soup. |
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4
Done
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Stir in the lemon juice, sugar, salt, and pepper, then taste and adjust all these seasonings to taste. |
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5
Done
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Grill the bacon (if using) until nice and crisp. You can do this ahead of time and keep it on a piece of kitchen paper, so it stays crisp. |
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6
Done
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Ladle the soup into 4 warmed bowls and crumble over the crispy bacon. |
