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