- 50 g butter
- 1 good-quality bacon rasher (not lean), cut into lardons
- 1 small onion, finely chopped
- 500 g peas (fresh is ideal, but frozen will do)
- 2 cm piece parmesan rind
- 750 ml (3 cups) chicken stock
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Melt butter in a saucepan over medium heat. Add bacon and cook for 3 minutes or until browned to release the flavour and render the fat. Remove bacon from pan and eat now, or reserve to garnish the soup later.
In the same pan, cook onion over medium heat for 5 minutes or until soft. Add peas, parmesan rind and stock, and simmer for 8 minutes or until peas are tender but still bright green. Remove and discard rind.
Transfer soup to a blender and purée. Alternatively, use a stick blender. Return soup to the saucepan and reheat if necessary. Season with salt and pepper.
Serve soup hot with extra black pepper and the reserved crisped bacon lardons on top, too, if you haven’t eaten them already!
As seen in Feast Magazine, Issue 16, pg40.
Photography by Alan Benson