Pea, cider and mint soup with crispy bacon croutons
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- 400ml cider
- 400g frozen peas
- 400ml chicken stock
- a handful of leaves mint, chopped
BACON CROUTONS
- 77g pack diced pancetta
- 2 slices sourdough, torn into chunks
Method
- STEP 1
Heat the olive oil in a large pan, add the onion and a pinch of salt, and cook for 10 minutes or until soft. Add the garlic and cook for 2-3 minutes. Pour in the cider and reduce by ½ to evaporate the alcohol, then add the frozen peas and chicken stock. Simmer for 2 minutes, then add the mint and use a stick blender to whizz until completely smooth. Add a splash of boiling water if it’s a little thick. Season.
- STEP 2
Put the pancetta into a cold frying pan and gently heat until starting to crisp. Put the sourdough into a food processor and pulse until breadcrumbs, then tip into the pan. Cook until the breadcrumbs and bacon are really crisp.
- STEP 3
Ladle the soup into bowls and top with the crispy breadcrumbs and bacon.
