Pea, cider and mint soup with crispy bacon croutons
- Adam Bush
Published: June 1, 2019 at 11:44 AM
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Serves 4
Easy
Total time: 30 mins
A star rating of 5 out of 5.1 ratingRate
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Make the most of vibrant green peas in this simple, low calorie soup topped with crispy bacon croutons
Low calorie
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Try this recipe for pea, cider and mint soup, then check out our pea and mint soup, pea and ham soup, celery soup and more summer soup recipes.
Ingredients
Nutrition
-
2 tbsp olive oil
-
1 onion
finely chopped
-
2 cloves garlic
finely chopped
-
400ml cider
-
400g frozen peas
-
400ml chicken stock
-
a handful of leaves mint
chopped
BACON CROUTONS
-
77g pack diced pancetta
-
2 slices sourdough
torn into chunks
Nutrition: per serving
-
kcal294
low
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fat10.1g
-
saturates2.6g
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carbs25.2g
-
sugars11.4g
-
fibre7g
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protein13.9g
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salt1.3g
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Method
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step 1
Heat the olive oil in a large pan, add the onion and a pinch of salt, and cook for 10 minutes or until soft. Add the garlic and cook for 2-3 minutes. Pour in the cider and reduce by ½ to evaporate the alcohol, then add the frozen peas and chicken stock. Simmer for 2 minutes, then add the mint and use a stick blender to whizz until completely smooth. Add a splash of boiling water if it’s a little thick. Season.
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step 2
Put the pancetta into a cold frying pan and gently heat until starting to crisp. Put the sourdough into a food processor and pulse until breadcrumbs, then tip into the pan. Cook until the breadcrumbs and bacon are really crisp.
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step 3
Ladle the soup into bowls and top with the crispy breadcrumbs and bacon.
Plenty more pea recipes here...
Authors
Adam BushDeputy food editor
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