Bacon & pea soup with variations
Method
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Heat a little oil in a large heavy-bottomed pot and gently sauté the celery, leek, onion, carrot, potato and bacon until tender, regularly stirring.
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Then add the stock with seasonings. Stir well and rapidly simmer for about 20 mins until the vegies are very tender.
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Add the peas and bring to the boil. Then puree or blend the soup and taste for seasoning.
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Serve as is or with any of the following variations.
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nb. Leave the bacon out and use vegie stock, if you want a vegetarian version
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VARIATION 1
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Combine 1 cup lightly whipped cream with 1 heaped tspn chopped fresh coriander or mint. Serve with a dollop of the cream on top.
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VARIATION 2
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Gently sauté 6 rindless bacon rashers in a little hot oil. Then make a sandwich with toasted bread ‘buttered’ with a little of the cooking oil and the bacon. Remove the crusts and cut each sandwich into 2. Serve the soup with a sandwich on the side.
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VARIATION 3
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Place a cooked party pie in the centre of each bowl and sprinkle with a little good quality tomato sauce.
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VARIATIONS 4
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Splash a little champagne into each bowl when serving.
Ingredients
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olive oil
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2 celery stalks, cut into chunks
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1 leek, washed well & sliced
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1 large onion, chopped
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1 medium carrot, chopped
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1 large potato, peeled & diced
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3 rindless bacon rashers, sliced
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2 litres chicken or vegetable stock
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sea salt & freshly ground pepper
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500 gm frozen peas, thawed
Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.