Pea Soup with Turkey Bacon Bread Crumbs

  • 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

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.
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.


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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