SWEET POTATO, BACON & PEA SOUP
I seriously can’t wait until summer as I feel that all I’m doing at the moment is cooking a weekly soup, or stew. Don’t worry not all of them will be featured on the blog, due to two reasons, one being that I don’t want to over populate my blog with soup recipes and the other reason, was the final outcome of the meals, either taste or presentation wise, were not up to scratch to feature on Chillijoncarne Cooks.
This recipe combines three individual ingredients that are well known to compliment each other, wether its a bacon and pea risotto, creamed peas and potato or just some roast potatoes with crispy bacon. Due to the compatibility of these ingredients, it assures you that even before cooking, you know you’re on to a winner.
This soup recipe can be slightly tweaked as I go on to explain further down, in the tip section. I would say if you’re looking for a vegetarian soup remove the bacon, but in all honesty the flavour of the bacon, makes this soup work. I’m sorry all veggies/ vegans this recipe really isn’t one for you.
Ingredients: (Serves 4-6)
- 1 Tbsp Olive Oil
- 8 Rashers Of Streaky Bacon (Chopped)
- 1 Onion (Finely Chopped)
- 2 Sweet Medium Potatoes (Peeled & Diced)
- 1.2l Vegetable/ Chicken Stock
- 250g Frozen Peas
- Single Cream (1Tsp Per Portion) & Fresh Parsley (Garnish)
- Heat the oil in a large, heavy based saucepan. Add the bacon and fry over a medium heat until just beginning to brown.
- Add the onion and potato to the bacon in the pan. Reduce the heat and sweat over a low heat for roughly 10 minutia or until the onion is soft.
- Add the stock to the pan and bring to the boil. Simmer for about 20 minutes until the potato is soft. (The simmering time will depend on the size of your potato dicing)
- Add all the peas into the soup mixture and bring to the boil, and cook for a further two minutes, until cooked through.
- Allow the soup to cool slightly before blending the mixture either in a food processor or stick blender, until completely smooth.
- Reheat when ready to serve. Using a small spoon add around 1tsp of single cream as a garnish and a few parsley leaves.
Tip – The ingredient of bacon in this recipe can be used very loosely and is open to substitution or variation. For example I don’t state wether to use smoked or unsmoked bacon, as either one works well. Some of my readers won’t be a fan of smoked bacon and opt for the unsmoked flavour, whilst others would prefer the smokiness.
On the other hand bacon can be substituted all together for diced pancetta which is used in exactly the same way as bacon. For example pancetta can be sautéed with onions or garlic to form the base of a soup, pasta, or risotto.