Pea, bacon & mint soup

  • 40 mins cooking
  • Serves 4
  • Print


Pea, bacon & mint soup
  • 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


Pea, bacon & mint soup
  • 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.

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