Name: Pea soup with spicy bacon
Cook time: 60 min
Total time: 60 min
Yield: 6 servings
Cuisine: Family
Ingredients: 15 ml oil; 1 onion chopped; 2 leeks chopped; 200 g bacon diced; 500 ml stock chicken; 500 g dried peas soaked overnight in water; salt and freshly ground black pepper; 250 ml peas frozen; 15 ml oil; 2 garlic cloves, crushed; 1,2 ml cayenne pepper; 5 ml paprika smoked; 2,5 ml dried thyme

Recipe Disclaimer

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Ingredients (13)

15 ml	oil
1	onion — chopped
2	leeks — chopped
200 g	bacon — diced
500 ml	stock — chicken
500 g	dried peas — soaked overnight in water
	salt and freshly ground black pepper

TO FINISH

250 ml	peas — frozen
15 ml	oil
2	garlic — cloves, crushed
1,2 ml	cayenne pepper
5 ml	paprika — smoked
2,5 ml	dried thyme

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Method:

1. Heat the oil in a large pot and
stir-fry the onion until fragrant. Add the leeks and stir-fry until soft. Add a
third of the bacon and stir-fry for 5 minutes.

2. Add
the stock and bring to the boil.

3. Drain
the peas and add to the pot. Add enough hot water to cover the peas completely.
Cook over medium heat for 35-45 minutes or until the peas are soft. Stir
occasionally and add water as needed.

4. Remove
from the stove and blend with a stick blender until smooth – or keep it chunky
if you prefer. Season with salt and pepper.

5. To
finish: Pour boiling water over the frozen peas and set aside until needed.

6. Heat
the oil in a pan and fry the rest of the bacon until crispy. Add the garlic,
cayenne pepper, paprika and thyme and stir-fry until fragrant.

7. Spoon
the soup into bowls. Drain the peas and sprinkle over the soup. Top with the
spicy bacon mixture and season with more salt and pepper if needed.