• Partnered with
  • Easy
  • Serves 4
  • 60 mins cook

Minted pea, potato and bacon soup

With a bit on the side, this soup becomes a satisfying lunch or dinner.

Ingredients

  • 30 g butter
  • 1 onion, diced
  • 1 clove garlic, sliced
  • 100 g lean rindless bacon
  • 500 g potato, peeled and diced
  • 1.5 L salt-reduced chicken stock
  • 2 cups minted peas
  • 1/4 cup cream to serve
  • fresh shredded mint
  • 8 slices french bread
  • 90 g creamy feta cheese
  • olive oil
  • cracked pepper

Steps

  1. Heat the butter in a large saucepan and saute the onion, garlic and bacon for 3-4 minutes over a medium heat until softened.
  2. Add the diced potato and stock and simmer for 30-40 minutes, or until the potato is soft.
  3. Add the peas and simmer 2-3 minutes, then blend until smooth. Season to taste and serve in bowls with a swirl of cream and top with fresh mint.
  4. For the feta toasts, lay the sliced bread on a baking paper-lined tray and top with sliced or crumbled feta – pressing onto the bread, grill until just coloured then drizzle with olive oil, sprinkle with mint and cracked pepper.

Share

Keep your screen alive while you cook. No more shutting down mid-recipe. Your screen will stay on for an hour with no impact on your device settings.
Hi there! Visiting us from ? We have a local site for you at