Name: Pea, bacon & mint soup
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 250 gram rindless bacon slices, chopped coarsely; 1 medium_piece (350g) leek, sliced thinly; 1 (150g) stalk celery, trimmed, sliced thinly; 2 clove garlic, crushed; 880 gram canned peas, rinsed, drained; 1 litre (4 cups) chicken stock; 2 cup (500ml) water; 1 cup fresh mint leaves, firmly packed

Ingredients

1 tablespoon olive oil

250 gram rindless bacon slices, chopped coarsely

1 medium_piece (350g) leek, sliced thinly

1 (150g) stalk celery, trimmed, sliced thinly

2 clove garlic, crushed

880 gram canned peas, rinsed, drained

1 litre (4 cups) chicken stock

2 cup (500ml) water

1 cup fresh mint leaves, firmly packed

Method

1.Heat oil in a large saucepan over medium heat, cook bacon, leek, celery and garlic, stirring, until onion softens and bacon is browned lightly.

2.Add peas, stock, the water and mint to pan, bring to the boil. Reduce heat, simmer, uncovered, 20 minutes. Cool 10 minutes.

3.Blend or process soup, in batches, until almost smooth. Season to taste. Serve with a sprig of mint and a drizzle of oil.

Wash the leek thoroughly under cold running water to remove any grit between the layers.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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