Friday, June 21, 2013

Soupy Stars: Pea and Bacon Quickie

The smell of a simmering pot of split pea and ham soup with the flaking succulent meat falling from the smoked hock can be a religious experience.
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

1 comment:

  1. Winner - just sitting down to a bowl of this soup and it is very yummy indeed. Thanks Jason, another quick easy meal.