Minty pea soup with bacon

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Berlin Full of Beans

www.berlinfullofbeans.com

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Difficulty

Easy 👌
25
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
5 g mint
700 g peas (frozen)
75 g bacon
onion
potato
1 clove garlic
750 ml vegetable broth
1 tbsp olive oil
salt
pepper
Metric
Imperial

Utensils

  • 1 cutting board
  • 1 knife
  • 2 pots
  • 1 cooking spoon
  • 1 frying pan
  • food processor
  • blender

Nutrition per serving

Cal
356
Protein
14g
Fat
22g
Carb
25g

Step 1/5

  • 1 onion
  • 1 potato
  • 1 clove garlic
  • 5 mint
  • 750 ml vegetable broth
  • 1 tbsp olive oil
  • 1 cutting board
  • 1 knife
  • 2 pots
  • 1 cooking spoon

Dice onion and potato and mince garlic. Chop mint and set aside. Heat vegetable stock in a pot. Heat olive oil in a pot over medium heat and sauté onion for approx. 5 min., or until softened.

Step 2/5

  • ½ kg pea

Add garlic, cubed potato, and two-thirds of the frozen peas to the pot with the onion. Then add the hot vegetable stock. Bring to a boil, lower the heat, and leave to simmer for approx. 10 min. Add half of the chopped mint, remove from the heat, and set aside to cool for a few minutes.

Step 3/5

  • 75 bacon
  • 1 frying pan

In the meantime, fry bacon in a dry frying pan set over medium-high heat until crispy, then set aside.

Step 4/5

  • food processor
  • blender

Pour soup into a food processor or blender and process until smooth in texture.

Step 5/5

  • 200 peas
  • salt
  • pepper

Pour soup back into pot and add the remaining peas. Bring to a boil, lower heat, and let simmer for approx. 3 min. Season with salt and pepper. Serve garnished with crispy bacon and remaining chopped mint. Enjoy!