As back to school looms, thoughts of cool weather foods start to beckon.
The first thing I look forward to is pots of delicious soup.
This week’s recipe is a soup that can be served hot or cold.
So it’s ideal for those still scorching hot days that are inevitable this time of year.
I particularly like this version because it’s made with frozen peas – something you can have on hand in the freezer – making it a very fast soup to put together.
It also utilizes mint from the garden.
Hot or cold, this one’s a favourite.
PEA SOUP WITH BACON
2 tbsp. (25 ml) butter
1 medium Spanish onion, diced
1 medium baking potato, peeled and diced
4 cups (1L) chicken or vegetable stock
1 350-g (12 oz) bag frozen sweet peas, thawed
1/3 cup (75 ml) 35% cream
salt and pepper to taste
6 tbsp. (75 ml) crumbled goat cheese (such as chevre)
1 tbsp. (15 ml) finely chopped mint leaves
6 strips of cooked bacon
In soup pot, heat butter over medium heat.
Add onion and cook until soft.
Add potato and stock. bring to boil. Cook until potatoes are tender.
Add peas and bring back to boil.
Reduce heat and add cream, cheese and mint.
Using immersion blender, puree soup until very smooth.
Season with salt and pepper to taste.
Ladle into bowls and garnish with bacon.
Option: chop the bacon and sprinkle on top
Notes: This soup is good chilled and it freezes well. For a vegetarian version, use vegetable stock and omit the bacon
Editor’s note: Back by popular demand, the Londoner is reprinting a selection of Jill Wilcox’s recipes. This one was originally published Sept. 1, 2018. Enjoy!