Pea, Bacon and Mint Soup
Photography by Josh Griggs.
Spring has arrived but the nights can still be a little chilly. This light but filling soup is the perfect mid-season dinner especially with a couple of crispy bacon sandwiches.
Serves: 4
INGREDIENTS
2 tablespoons olive oil
150 grams bacon, coarsely chopped
1 large leek, thinly sliced
1 medium agria potato, (about 250 grams) peeled and thinly sliced
2 cloves garlic, crushed
1 teaspoon ground cumin
500 grams frozen peas
4 cups chicken stock
sea salt and ground pepper
To serve
small handful fresh mint, chopped, plus extra for garnish
sour cream
wasabi paste
METHOD
Heat the oil in a large saucepan and add the bacon, leek, potato, garlic and cumin. Cook for 10 minutes or until the potato is soft, stirring frequently (add a splash of water as the potato tends to catch on the base of the pan). Add the peas and the stock and bring to the boil. Season and simmer for 5 minutes.
To serve: Stir in the mint and ladle into bowls. Swirl some wasabi paste through the sour cream then spoon over the soup along with extra mint. We served ours with crispy bacon sandwiches, for a more substantial meal.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!