
Bacon, Pea and Mint Soup
Ingredients
For the chicken stock:
1 chicken carcass + wings
1 leek
2 onions
2 carrots
4 celery sticks
2 bay leaves
4 thyme sprigs
2 garlic cloves
6 peppercorns
For the soup:
1 onion finely diced
1 tsp vegetable oil
300g frozen peas
500ml chicken stock
30ml double cream
15g mint finely chopped
160g smoked bacon lardons
Salt and pepper to taste
Method
For the chicken stock: Place all the ingredients in a large saucepan and cover with water. Place on a medium heat and slowly bring to a simmer. Once simmering remove any scum that has risen to the surface using a ladle. Simmer for an hour skimming every 15 minutes. Remove from the heat and allow to cool before passing through a sieve. This stock will keep in the fridge for 3 days or frozen for 3 months.
For the soup: Place a large saucepan on a medium heat. Add the oil and onion to the pan and season well with salt and pepper. Sweat for 3-4 minutes before adding half of the peas. Add the chicken stock to the pan and simmer for 5-6 minutes. Remove the pan from the heat then add the remaining peas. Blend until smooth and season to taste. Fry the bacon lardons in a small frying pan until crispy.
To serve: Serve the soup in a large bowl topped with the crispy bacon lardons, finely chopped mint and a drizzle of double cream.