- 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.