Olive Magazine
Pea Soup with Bacon Croutons and Mint

Pea, cider and mint soup with crispy bacon croutons

Published: June 1, 2019 at 11:44 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

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

  • Low calorie
Nutrition:
HighlightNutrientUnit
low inkcal294
fat10.1g
saturates2.6g
carbs25.2g
sugars11.4g
fibre7g
protein13.9g
salt1.3g
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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.

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