Oh now I might need a private moment.
Sometimes there just isn't time for the full experience so this is a quick homage.
With the peas being fresh (well frozen) and not dried this is like the younger version of the more mature soup, the enthusiasm and haste of youth with a hint of the glorious wisdom old age is yet to awaken.
That sounds a bit deep so I'll let my immaturity describe the soup with a little help from Iron Chef America and much peaness.
Pea and bacon soup
- 4 medium red onions, roughly diced
- 2 cloves garlic, crushed
- 200g bacon
- 1 potato, diced small
- 1 kg frozen peas
- 1-1.5 litres of water or stock (just enough to cover)
- 250 ml sour cream
- 1/2 lemon, juice and zest
- 2-3 mint sprigs (more or less depending on taste)
- Boil kettle if using water or heat stock
- Splash some olive oil into a large pot on high heat
- Add onions and garlic
- Remove rind from bacon, roughly chop and add to pot
- Add potato
- Reduce heat to medium and cook till onions softened about 10 minutes
- Add peas and stir to coat
- Add lemon juice
- Cover with water or stock and cook on medium for 20-30 minutes
- Blend to smooth (removing some liquid first if you think it will be too runny)
- Season to taste
- For the sour cream, mix through the zest of 1/2 a lemon and torn mint sprigs