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Bacon & pea soup with variations

Method

  • 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. 
  • Then add the stock with seasonings. Stir well and rapidly simmer for about 20 mins until the vegies are very tender. 
  • Add the peas and bring to the boil. Then puree or blend the soup and taste for seasoning. 
  • Serve as is or with any of the following variations. 
  • nb.  Leave the bacon out and use vegie stock, if you want a vegetarian version 
  • VARIATION 1
  • Combine 1 cup lightly whipped cream with 1 heaped tspn chopped fresh coriander or mint. Serve with a dollop of the cream on top. 
  • VARIATION 2
  • 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. 
  • VARIATION 3
  • Place a cooked party pie in the centre of each bowl and sprinkle with a little good quality tomato sauce. 
  • VARIATIONS 4
  • Splash a little champagne into each bowl when serving.

Ingredients

  • olive oil
  • 2 celery stalks, cut into chunks
  • 1 leek, washed well & sliced
  • 1 large onion, chopped
  • 1 medium carrot, chopped
  • 1 large potato, peeled & diced
  • 3 rindless bacon rashers, sliced
  • 2 litres chicken or vegetable stock
  • sea salt & freshly ground pepper
  • 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.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm