PEA AND BACON SOUP

 PEA AND BACON SOUP

 

Low fat cooking spray 2 rashers extra trimmed unsmoked back bacon, roughly chopped 2 spring onions, finely chopped 100g (3 ½ oz) frozen peas 350ml (12fl oz) hot vegetable stock 1 tsp fresh thyme leaves 2 tbsp skimmed milk

NOTE: When using stock cube we use 1 cube for every 1 pint!!   5 Minutes to prepare, 15 Minutes to cook Serves 1

1. Mist a frying pan with low fat cooking spray and add 2 rashers extra trimmed unsmoked back bacon, roughly chopped.  Fry stirring for 2-3 minutes, until browned.  Remove from the pan and set aside.

 

2. Add 2 spring onions, finely chopped to the pan with a splash of hot vegetable stock.  Fry stirring for 2 minutes, then add 100g (3 ½ oz) frozen peas, 350ml (12fl oz) hot vegetable stock and 1 tsp fresh thyme leaves.  Bring to the boil, then reduce the heat and simmer for 10 minutes. 

 

3. Remove from the heat and ladle into a blender (or use a hand held blender).  Blitz until smooth and pour back into the pan.  Add 2 tbsp skimmed milk and season to taste.  Warm through and ladle into a bowl or large mug.  Top with the crispy bacon and serve with hot crusty rolls.