Meals and Courses

Pea, Mint and Bacon Soup with Crème Fraîche

cook 30 mins
  • 2 tablespoons olive oil
  • 1 onion, roughly chopped
  • 6 rindless back bacon rashers, chopped
  • 4 tablespoons chopped mint
  • 250 g (8 oz) peeled potatoes, chopped
  • 500 g (1 lb) frozen peas
  • 1.2 litres (2 pints) chicken stock
  • 4 tablespoons crème fraîche
  • salt and pepper
  • roasted mixed seeds, to serve
  • Heat the oil in a large, heavy-based saucepan and cook the onion and bacon over a medium heat, stirring frequently, for 5 minutes until the onion is softened and the bacon browned. Add the mint and potatoes and cook, stirring, for 1 minute, then add the peas and stock. Bring to the boil, then reduce the heat, cover and simmer for 15 minutes until the potatoes are tender.
  • Transfer the soup in 2 batches to a food processor and whizz until smooth. Return to the pan, swirl in the crème fraîche and heat through for 1 minute.
  • Season with a little salt and pepper, then ladle into warmed serving bowls and scatter with roasted seeds to serve.
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