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!


★★★★★ 1 vote

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

How to Make Pea Soup with Bacon


  1. 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.
  2. In a mini food processor, pulse bacon into fine bits. Stir the bacon, mint, parsley ,salt and pepper into the bread crumbs. Set aside.
  3. 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.
  4. 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.

Printable Recipe Card

About Pea Soup with Bacon

Main Ingredient: Vegetable
Regional Style: American

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