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Pea, cider and mint soup with crispy bacon croutons

Name: Pea, cider and mint soup with crispy bacon croutons
Total time: 30 min
Ingredients: olive oil 2 tbsp; onion 1, finely chopped; garlic 2 cloves, finely chopped; cider 400ml; frozen peas 400g; chicken stock 400ml; mint a handful of leaves, chopped; diced pancetta 77g pack; sourdough 2 slices, torn into chunks

30 minutes
serves 4
Easy

Make the most of vibrant green peas in this simple, low calorie soup topped with crispy bacon croutons

By Adam Bush

June 1, 2019 at 11:44 am

Ingredients

olive oil 2 tbsp
onion 1, finely chopped
garlic 2 cloves, finely chopped
cider 400ml
frozen peas 400g
chicken stock 400ml
mint a handful of leaves, chopped

BACON CROUTONS

diced pancetta 77g pack
sourdough 2 slices, 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.