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25 g/1 oz/2 tbsp butter or margarine
100 g/4 oz streaky bacon, finely chopped
1 garlic clove, chopped
225 g/8 oz/1 cup dried peas, soaked overnight in cold water
1 liter/4.25 cups Vegetable Stock
5 ml/1 tsp chopped mint
Freshly ground black pepper
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Method :
Melt the butter or margarine in a large saucepan and fry (saute) the bacon
until crisp, then remove the bacon and keep it warm. Add the garlic to the
pan and fry until just golden. Drain the peas and add to the pan with the
stock and mint and season to taste with pepper. Bring to the boil, then
simmer gently for 1 hour until tender. Puree in a food processor or
blender, then return the soup to the pan and reheat gently. Serve
sprinkled with the bacon pieces. |