Springtime Bliss: Creamy Pea Soup with Crispy Bacon
Embrace the vibrant flavors of spring with this delightful Creamy Pea Soup, perfect for kickstarting your Easter celebration. This soup combines the sweetness of fresh peas with the savory notes of smoky bacon, creating a beautifully balanced dish that’s as comforting as it is elegant. The infusion of rosemary and parsley adds a fragrant touch, making each spoonful a culinary delight. Serve this bright and flavorful soup as an appetizer to elevate your Easter dinner, whether you’re pairing it with succulent lamb or fresh fish. Celebrate the season and share this delicious moment with your loved ones. Happy Easter!
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
Rosemary sprigs
2 (fresh)
Flat-leaf parsley
1/4 cup (chopped)
Heavy cream
1 cup (divided)
Bacon
8 slices (cooked until crispy)
Extra-virgin olive oil
1 tablespoon (for sautéing)
Garlic cloves
2 (smashed)
Celery ribs
2 (thinly sliced)
Onion
1 (thinly sliced)
Leek
1 (white and tender green parts only, thinly sliced)
Sugar snap peas
1/2 lb (thinly sliced)
Chicken stock
5 cups (homemade or store-bought)
Salt
1/4 teaspoon (to taste)
Fresh ground white pepper
1 teaspoon (to taste)
Frozen baby peas
2 (10-ounce) boxes (thawed)
Instructions
1
In a small saucepan, combine the heavy cream, flat-leaf parsley, and rosemary sprigs over medium heat. Bring the mixture to a gentle boil, then remove from heat and set aside to steep.
2
In a medium-sized soup pot or casserole, cook the bacon over moderate heat until it’s crispy and browned, about 6 minutes. Remove the bacon from the pot and place it on a plate lined with paper towels to drain. Discard the excess fat in the pot, leaving a thin film.
3
Add the extra-virgin olive oil to the pot and heat over medium. Stir in the smashed garlic, celery, sliced onion, leek, and sugar snap peas. Cook, stirring occasionally, until the vegetables are softened but not browned, about 7 minutes.
4
Pour in the chicken stock and add 4 slices of the cooked bacon along with the salt and freshly ground white pepper. Bring to a simmer and cook for 10 minutes.
5
Add the thawed baby peas and continue to simmer for an additional 5 minutes, or until all vegetables are very tender, approximately 15 minutes total. Discard the bacon at this stage.
6
Remove the rosemary sprigs from the cream mixture and bring the infused cream back to a boil. Pour the cream into the soup pot and boil vigorously for another 5 minutes to meld the flavors.
7
Using a hand blender, puree the soup until smooth. If you don’t have a hand blender, carefully transfer small batches to a traditional blender and blend until silky. Adjust the seasonings to taste.
8
Serve the soup hot, ladling it into bowls. Drizzle with additional cream or a splash of olive oil for garnish. Crumble the remaining crispy bacon slices over each bowl and enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the primary flavor profile of Springtime Bliss Pea Soup?
The soup features the sweetness of fresh peas balanced with savory smoky bacon and fragrant infusions of rosemary and parsley.
Can I serve this soup for Easter dinner?
Yes, it is specifically designed as an elegant appetizer for Easter celebrations, pairing well with lamb or fish.
How do I prepare the herbs for the cream infusion?
Combine 1 cup of heavy cream with 2 fresh rosemary sprigs and 1/4 cup of chopped flat-leaf parsley in a small saucepan.
How long should I cook the bacon?
Cook the bacon for about 6 minutes over moderate heat until it becomes crispy and browned.
Should I keep all the bacon fat in the pot?
No, discard the excess fat after cooking the bacon, leaving only a thin film in the pot for sautéing the vegetables.
What vegetables are sautéed in the base of the soup?
The base includes smashed garlic, thinly sliced celery ribs, one onion, one leek, and 1/2 lb of sugar snap peas.
What part of the leek should be used?
Use only the white and tender green parts of the leek, ensuring they are thinly sliced.
How many types of peas are used in this recipe?
Two types are used: 1/2 lb of fresh sugar snap peas and 20 ounces of frozen baby peas.
Do I need to thaw the frozen baby peas before adding them?
Yes, the two 10-ounce boxes of frozen baby peas should be thawed before being added to the soup.
How much chicken stock is required?
The recipe calls for 5 cups of chicken stock, which can be either homemade or store-bought.
Is bacon cooked inside the soup broth?
Yes, 4 slices of the previously cooked crispy bacon are simmered in the stock for 10 minutes to add flavor and then discarded.
What should I do with the rosemary sprigs before pureeing?
Remove and discard the rosemary sprigs from the cream mixture before adding the cream to the soup pot.
How do I achieve a silky smooth texture for the soup?
Use a hand blender to puree the soup directly in the pot, or carefully transfer small batches to a traditional blender.
What is the recommended garnish for this pea soup?
Garnish with a drizzle of additional cream or olive oil and crumble the remaining crispy bacon over the top.
What kind of pepper is best for this recipe?
Freshly ground white pepper is recommended to maintain the bright color and provide a subtle heat.
How long is the total simmering time for the vegetables?
The vegetables simmer for a total of approximately 15 minutes to ensure they are very tender.
Can I use an immersion blender for this soup?
Yes, an immersion (hand) blender is the preferred tool for pureeing the soup until smooth.
How many garlic cloves does the recipe require?
The recipe requires 2 garlic cloves, which should be smashed before sautéing.
Is this soup served cold like a gazpacho?
No, this soup is meant to be served hot immediately after pureeing and garnishing.
Should the vegetables be browned during the sautéing step?
No, the vegetables should be cooked until softened but not browned to keep the soup's color vibrant.
What is the role of the sugar snap peas?
The sugar snap peas provide a fresh, sweet base layer of flavor when sautéed and simmered with the aromatics.
How much salt should I add?
Add 1/4 teaspoon of salt initially, then adjust to your personal taste at the end.
Why is the cream boiled twice?
It is boiled once to infuse with herbs and a second time before adding to the soup to ensure it melds properly with the stock.
Is the parsley removed like the rosemary?
The instructions specify removing the rosemary sprigs; the chopped parsley remains in the cream to be blended into the soup.
Can I make this soup ahead of time?
Yes, the soup can be made in advance and reheated, though adding the crispy bacon garnish should be done just before serving.
How many slices of bacon are needed in total?
The recipe uses 8 slices of bacon: 4 for flavoring the broth and 4 for the crispy garnish.
What is the purpose of the 5-minute vigorous boil at the end?
This step helps the infused cream and the vegetable broth meld their flavors together before pureeing.
Is this recipe considered a comfort food?
Yes, it is tagged as comfort food because of its creamy texture and savory bacon elements.
Can I use vegetable stock instead of chicken stock?
Yes, vegetable stock can be substituted, though it will slightly alter the traditional flavor profile.
What if I don't have white pepper?
You can use black pepper, but white pepper is preferred to avoid dark flecks in the bright green soup.