This bright green soup showcases the flavor of peas, mint, and garlic homemade croutons.
2 Cups Cubed Ciabatta Bread (Crust Removed)
1/2 Teaspoon Kosher Salt
1/4 Teaspoon Freshly Ground Pepper
1 Tablespoon Olive Oil
1 Tablespoon Unsalted Butter
2 Garlic Cloves (Sliced)
2 1/2 Cups Fresh Or Frozen Spring Sweet Peas
8 Sprigs Fresh Mint (Finely Chopped)
1 Sweet Onion (Diced)
2 Slices Thick Bacon (Diced)
2 Garlic Cloves (Minced)
1 Teaspoon Olive Oil
1 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
4 To 6 Cups Chicken Or Vegetable Stock
In medium-size bowl add cubed bread, kosher salt, and pepper. Drizzle with olive oil and gently toss. In heavy sauté pan melt butter over a medium-low heat. Add garlic. When pan is good and hot add bread cubes. Slowly cook, turning as each side browns. Give the pan a good shake every now and then. When golden brown remove from heat and set aside.
In large-size pot turn heat to medium and add bacon. Cook 5 minutes until crisp. Remove bacon and drain most of the fat. Leave about 1 tablespoon in the pot. Add olive oil, garlic, and onions. Cook 5 minutes until onions are soft. Add peas and sauté 1 minute. Add chicken or vegetable stock until just covering peas. Bring to a boil. Reduce heat and simmer 5 minutes until peas are cooked through and bright green. Add mint and bacon pieces.
Using a blender or immersion blender purée soup.
Ladle into bowls and top with garlic croutons.
Prep Time: 20 Minutes
Cook Time: 25 Minutes
Total Time: 45 Minutes
“Work With What You Got!”
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