Pea Soup with Turkey Bacon Bread Crumbs

Ingredients:
  • 4 oz. turkey bacon with maple flavor
  • 2 slices whole wheat bread, processed into fine crumbs
  • 2 Tbs. chopped fresh dill
  • Salt and freshly ground pepper, to taste
  • 2 Tbs. extra-virgin olive oil
  • 1/2 cup finely chopped shallots
  • 2 lb. shelled fresh or frozen English peas
  • 1 cup chopped carrots
  • 4 cups chicken broth
  • 1/4 cup heavy cream

Directions:
Heat a cast-iron fry pan over medium-high heat. Arrange the bacon in the pan and cook, turning once, until crisp, 2 to 3 minutes per side. Transfer to a paper towel-lined plate.
Discard all but 1 Tbs. of the fat from the pan and reduce the heat to medium. Add the bread crumbs and cook, stirring occasionally, until toasted and golden, 8 to 10 minutes. Transfer to a bowl.
Pea_Soup
In a mini food processor, process the bacon into fine bits. Stir the bacon, dill, salt and pepper into the bread crumbs. Set aside.
In a 5 1/2-quart Dutch oven over medium-high heat, warm the olive oil. Add the shallots, carrots and sauté until softened, 4 to 5 minutes. Stir in the peas, broth, salt and pepper and bring to a boil. Reduce the heat to medium-low and simmer until the peas are tender, 12 to 20 minutes. Stir in the cream.

Working in batches, puree the soup in a food processor until smooth. Season with salt and pepper.
Ladle the soup into warmed bowls and garnish with the bacon bread crumbs and fresh dill. Serve immediately.

2 comments:

Zhanna said...
June 27, 2011 at 12:29 PM  

LOVE pea soup, this presentation is amazing!

mjskit said...
August 4, 2011 at 11:13 PM  

This looks like a wonderfully delicious pea soup! I've saved for cooler weather!

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