Green Pea and Mint Soup with Crispy Bacon
Photography Aaron McLean.
With a bag of peas in the freezer, this soup can be whipped up in no time. Adding the spinach just before processing keeps the soup a vibrant green.
Serves: 4–6
INGREDIENTS
Soup
2 tablespoons olive oil
1 onion, thinly sliced
1 leek, thinly sliced
2 cloves garlic, crushed
1 teaspoon grated fresh ginger
5 cups chicken or vegetable stock
500 grams frozen peas
2 handfuls spinach, roughly chopped
¼ cup packed mint leaves
sea salt and freshly ground pepper
To serve
150 grams streaky bacon, roughly chopped(we use Freedom Farms)
crème fraîche
METHOD
Soup: Heat the olive oil in a large saucepan and add the onion and leek with a good pinch of salt. Cover and cook until the vegetables are soft, stirring occasionally. Add the garlic and ginger and cook for 1 minute. Add the stock and peas, season and simmer until the peas are tender. Stir in the spinach until wilted then remove from the heat.
Cool the soup for 10 minutes then place in a food processor with the mint and blend until smooth. Do this in batches. Tip back into the saucepan and gently reheat when ready to serve.
To serve: Cook the bacon until crisp and golden.
Ladle the soup into warm bowls and top with a spoonful of crème fraîche, the bacon and a grind of black pepper.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.