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1
Bring a large pot of water to a boil.
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2
Set up a large bowl filled with ice and cold water next to the sink.
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3
Cook the chopped bacon in a large skillet over medium high heat while waiting for the water to boil.
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4
Remove the bacon bits to a paper towel to drain.
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5
Saute the onions in the bacon fat until golden brown.
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6
Remove the onions and skillet from the heat.
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7
Do not drain the onions at this point.
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8
Drop the frozen broccoli into the boiling water and cook for about 3 minutes or until it is bright green in color.
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9
IMMEDIATELY drain the broccoli and plunge into the ice bath to stop the cooking process.
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10
Set aside.
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11
In the container of a blender or food processor, place the onions, drained peas and the broccoli; blend or process until smooth.
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12
If the mixture is too thick, add a tsp of the bacon fat from the skillet or 1-1/2 tsp (7 ml) of water.
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13
Do not add too much liquid--the mixture should be thick like a chowder.
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14
When the mixture is smooth, pour back into a small soup pot set over medium low heat; season to taste with onion powder, garlic powder; coarsely ground black pepper and a pinch of salt if desired.
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15
Rewarm the mixture to serving temperature, stirring often.
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16
DO NOT LET THE MIXTURE BOIL.
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17
Ladle the soup into shallow bowls and garnish with some of the cooked bacon bits that you made earlier.
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18
Serve with a good crusty bread for dipping.
