Green Pea and Mint Soup with Crispy Bacon
Photography Aaron McLean.
With a bag of peas in the freezer, this soup can be whipped up in no time. Adding the spinach just before processing keeps the soup a vibrant green.
Serves: 4–6
INGREDIENTS
Soup
2 tablespoons olive oil
1 onion, thinly sliced
1 leek, thinly sliced
2 cloves garlic, crushed
1 teaspoon grated fresh ginger
5 cups chicken or vegetable stock
500 grams frozen peas
2 handfuls spinach, roughly chopped
¼ cup packed mint leaves
sea salt and freshly ground pepper
To serve
150 grams streaky bacon, roughly chopped(we use Freedom Farms)
crème fraîche
METHOD
Soup: Heat the olive oil in a large saucepan and add the onion and leek with a good pinch of salt. Cover and cook until the vegetables are soft, stirring occasionally. Add the garlic and ginger and cook for 1 minute. Add the stock and peas, season and simmer until the peas are tender. Stir in the spinach until wilted then remove from the heat.
Cool the soup for 10 minutes then place in a food processor with the mint and blend until smooth. Do this in batches. Tip back into the saucepan and gently reheat when ready to serve.
To serve: Cook the bacon until crisp and golden.
Ladle the soup into warm bowls and top with a spoonful of crème fraîche, the bacon and a grind of black pepper.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.