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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
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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.
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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.
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Step 3
Ladle the soup into bowls and top with the crispy breadcrumbs and bacon.
Nutritional Information
- Kcals 294
- Fat 10.1g
- Saturates 2.6g
- Carbs 25.2g
- Sugars 11.4g
- Fibre 7g
- Protein 13.9g
- Salt 1.3g
