Pea soup with Parmesan crumble and bacon shards

Recipe from: 25 November 2014
recipes, soup, bacon

Ingredients 10
Servings 1
Minutes 00:20


Serving Change
  • 500
    frozen baby peas
  • 1
    bunch of leeks, sliced
  • 1
  • 1,5
    prepared chicken or vegetable stock
  • zest of 1 lemon (optional)
  • 1/2
    fresh cream
  • freshly ground salt and pepper to taste
  • 8
    rashers of streaky bacon
  • 1
    finely grated Parmesan


Pour boiling water over the peas and allow to stand for 2 minutes. Rinse immediately with ice cold water and set aside.
Heat the butter in a large frying pan and saute the leeks until softened. Add stock and simmer for 5 minutes.
Place the peas, leeks, stock, zest and cream into a food processor and blend until your desired consistency is reached (I personally like a bit of texture with a few bits of whole peas in the mix).
Season to taste.
Chill in the fridge or serve warm drizzled with Parmesan infused oil and garnished with shards of bacon and Parmesan crumble.

Preheat the oven to 200°C.

Place rashers of bacon onto a roasting tray with a rack and roast for +- 20 minutes or until super crispy.
Pat Parmesan down onto a greased baking tray and pop into the oven for +- minutes until golden and crispy. Scrape off the baking tray and break into bits.

Recipe reprinted with permission of Bits Of Carey.

Read more on: recipes


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