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Pea and bacon soup

Recipe from: 2/1/1992 12:00:00 AM
Ingredients 6
Servings 4


  • 180
    smoked bacon
  • 500
    frozen peas
  • 1
    chicken stock
  • salt and pepper
  • bouquet garni (a sprig of thyme, a few parsley stalks and a bay leaf tied up with string)
  • 125


Remove the rust and rind, then dice bacon. Blanch bacon in boiling water for 2 to 3 minutes and remove. In another pot, add frozen peas, diced bacon, seasoning and bouquet garni to boiling chicken stock. Simmer for 20 minutes, remove bouquet garni and bacon. Purée soup in a blender and return to clean pot. Add bacon and stir in cream. Gently reheat soup without boiling. Serve with croûtons or bread fried in garlic butter.

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