Pea, Bacon and Mint Soup

, from Issue #68, page 110. September, 2016
Photography Josh Griggs.
    Pea, Bacon and Mint Soup

    Spring has arrived but the nights can still be a little chilly. This light but filling soup is the perfect mid-season dinner especially with a couple of crispy bacon sandwiches. 

    Serves: 4

    INGREDIENTS

    2 tablespoons olive oil
    150 grams bacon, coarsely chopped
    1 large leek, thinly sliced
    1 medium agria potato, (about 250 grams) peeled and thinly sliced
    2 cloves garlic, crushed
    1 teaspoon ground cumin
    500 grams frozen peas
    4 cups chicken stock
    sea salt and ground pepper
    To serve
    small handful fresh mint, chopped, plus extra for garnish
    sour cream
    wasabi paste 

    METHOD

    Heat the oil in a large saucepan and add the bacon, leek, potato, garlic and cumin. Cook for 10 minutes or until the potato is soft, stirring frequently (add a splash of water as the potato tends to catch on the base of the pan). Add the peas and the stock and bring to the boil. Season and simmer for 5 minutes.

    To serve: Stir in the mint and ladle into bowls. Swirl some wasabi paste through the sour cream then spoon over the soup along with extra mint. We served ours with crispy bacon sandwiches, for a more substantial meal.

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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.