Pea Soup with Bacon

Pat Duran


This pea soup gets a boost with a sprinkling of bread crumbs and bits of bacon;plus bacon stir sticks.
If you want to put on a show serve this delicious pea soup to company!

pinch tips: How to Brown Chicken



8 to 10


15 Min


25 Min


Stove Top


6 slice
2 slice
white sandwich bread,processed into fine crumbs
2 Tbsp
chopped fresh flat-leaf parsley
to taste
salt and pepper
2 Tbsp
extra-virgin olive oil
1/2 c
finely chopped shallots
2 lb
shelled fresh or frozen english peas
4 c
chicken broth
1/4 c
heavy cream

Directions Step-By-Step

Heat a cast-iron fry pan over medium-high heat. Fry bacon till crisp and drain on toweling.
Discard all but 1 Tablespoon of the bacon grease from the pan and reduce the heat to medium. Add the bread crumbs and stir occasionally, until toasted and golden, about 8-10 minutes. Transfer to a small bowl.
In a mini food processor, pulse bacon into fine bits. Stir the bacon, mint, parsley ,salt and pepper into the bread crumbs. Set aside.
In a 5 1/2 quart Dutch oven over medium-high heat, warm the olive oil. Add the shallots and sauté until softened, about 4 minutes. Stir in the peas, broth, salt and pepper and bring to a boil. Reduce heat to medium-low and simmer until the peas are tender , about 20 minutes. Stir in the cream.
Using an immersion blender, puree the soup until smooth.(or- Alternatively working in batches, puree the soup in a food processor until smooth). Season with salt and pepper.
Ladle the soup into heatproof glasses and garnish with the bacon bread crumbs. Serve immediately.
If desired, while soup is cooking ;fry extra pieces of bacon crispy and use as garnish in each glass.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy