Ingredients
Units
Scale
- 1 large sweet onion - sliced thin
- 3 cloves of garlic - chopped
- 1 bunch of scallions (about 5) - chopped
- 2 stalks of celery - chopped
- 1/4 cup of fresh parsley - chopped
- 16 oz. bag of frozen peas 9plus 2 cups of water)
- 2 cups of water
- 1 tbs. butter
- 3 tbs. olive oil
- 4 cups of chicken broth
- 1 bay leaf
- 1 tsp. ground coriander
- 1 tsp. salt
- 1 tsp. black pepper
- 2 tsp. lemon juice
- 2 cups milk
- 6 - 8 slices of bacon
- Fresh croutons (crushed) - for garnish
- Grated Parmesan
Instructions
- Cook the bacon to a nice crispness and set aside.
- Gently heat a heavy soup pot, cast iron works best, with the butter and the olive oil.
- Add the garlic, scallions, celery, sweet onion and parsley. Gently sauté until the garlic is fragrant and the onion is softened.
- Add the chicken broth, bay leaf, coriander, salt and pepper and gently simmer.
- Place the frozen peas in a food processor add the two cups of water, one cup at a time, and process until smooth.
- Carefully, add the processed peas to the soup and continue to simmer on a gentle heat for about 20 – 25 minutes, then add the lemon juice.
- Chop the bacon and to the soup continue to simmer on low, heat.
- While gently stirring add the milk and continue to gently simmer for about another five or so minutes.
- Ladle into a soup bowl and serve with crushed croutons and grated Parmesan cheese.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
