Sweet Pea Soup with Warm Lardons

From the Wine Enthusiast Pairings Book
Ingredients
  • 1 teaspoon extra virgin olive oil
  • ½ small spring onion, roughly chopped
  • 1 garlic clove, roughly chopped
  • 2 ¼ cups light chicken stock or water
  • 1 ¼ cups fresh peas
  • 1 ¼ cups tightly packed fresh pea leaves
  • 14 leaves fresh mint (no stems)
  • Salt and freshly ground black pepper
Directions

Heat the olive oil in a medium nonreactive soup pot over medium heat. Add the spring onion and garlic and sweat until soft. Do not allow to color.

Add the stock and bring to a boil. Add the peas and simmer until the peas are tender. Pour the contents into a blender and process on high speed until smooth. Add the raw pea leaves and process again until smooth. Season with salt and pepper.

Transfer the soup to a nonreactive container, cover, and refrigerate until chilled.

When ready to serve, in a small skillet, cook the bacon until crisp. Remove with a slotted spoon to drain on paper towels. To serve, ladle the soup into stemmed glasses or small cups and garnish each serving with some of the lardons.

Published on December 17, 2009
About the Author
Wine Enthusiast

Where Wine Lives. The World In Your Glass. Check out our Facebook page at facebook.com/WineEnthusiast.



Learn, discover, and get special offers with our email newsletters.
Newsletters
Wine Enthusiast Magazine The latest wine reviews, trends, and recipes.
Wine Enthusiast Catalog Special offers on wine storage and accessories.
Please enter a valid email address
privacy policy