Pea, Bacon and Mint Soup
Photography Josh Griggs.
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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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.