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 #103
Winter is on its way but rather than batten down the hatches, we're ready to have some fun with the latest issue of dish! Get your soup bowls out, we've got all the soul warming deliciousness you can handle, plus outrageously good toasties for a cheesy bit of fun on the side. Next, it's time to hit the road with an epic escape to Black Barn Retreat and some classic comfort food. Back home, there's plenty of sumptuous bakes to tempt you with and even more to tempt your guests in our latest Dinner for Six section. And be prepared for time to really fly by when you're having fun with our Food Fast section!