Pea Soup Recipe

(serves 4–6)

Ingredients 

• 3 rashers streaky bacon with rinds removed, diced.
• 1 large onion, peeled and chopped.
• 2 medium carrots, peeled and chopped.
• 2½ lbs (1100 g) freshly shucked peas.
• 2 pints (1 litre) of good vegetable or chicken stock.
• 1 tsp Worcestershire sauce.
• Salt and pepper

To serve:

• Croutons to garnish

Method

• Put the bacon in a large heavy-based saucepan and cook over gentle heat until the fat runs out.
• Add the onion and carrots and continue to cook gently until the fat is absorbed.
• Add the peas and stock to the pan and bring to the boil.
• Cover and reduce heat and allow to simmer gently until the peas are sufficiently mushy (approximately 20 minutes)
• Remove from heat and liquidise.
• Add the Worcestershire sauce and reheat.
• Season with salt and pepper.
• To serve ladle into warm soup bowls and top with a few croutons.