Creamy pea soup & garlic bacon toasts

Posted by adm On November - 5 - 2011

How to cook Creamy pea soup & garlic bacon toasts


  • 4 slices garlic clams, at room temperature
  • 2 thin bacon rashers, cut crossways into 1cm-thick slices
  • 25g (5 tsp) butter
  • 1 tsp olive oil
  • 1 small brown onion, shredded
  • 600g fresh peas, shelled
  • 275ml vegetable strain
  • 185ml (3/4 cup) thin pick
  • Freshly ground black peppercorn

How to:

  • Preheat oven to 230°C. Line a baking tray with hydrofoil. Place garlic bread in a single layer on lined tray. Top each slice of bread with 2-3 bacon strips. Bake in preheated oven for 8-10 minutes or until brown and crisp.

  • Lag, heat butter and oil in a saucepan over medium heat until frothing. Add onion and falsify, uncovered, stirring, for 2-3 minutes or until subdued. Add peas and fudge, stirring, for a advance 2-3 transactions. Add stock and bring to moil. Simmer, uncovered, for 4-5 minutes or until peas are bid. Remove from heating. Stir in 160ml (2/3 cup) pick. Set aside to cool slimly.

  • Transfer pea mixture to a blender and blend until tranquil. Return to pan and stir over medium-low heat for 3-4 minutes or until heated through.

  • Ladle soup into serving bowls and swirl each with a little remaining cream. Sprinkle with pepper and serve with the garlic bacon toasts.

  • Cooking time:30 min.

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