Chilled Pea Soup With Applewood Smoked Bacon – a delicious recipe with vidalia onion, celery, garlic, lemon thyme, ground black pepper, flat leaf Italian parsley. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
INSTRUCTIONS:
2
* Chop all bacon but 4 slices, reserve whole slices.
3
* Place chopped bacon in a saucepan with Vidalia onion, celery and garlic. saute until tender on medium heat.
4
* Add the wine and the heavy cream. Add the vegetable stock and the peas and black pepper.
5
* Bring to a light boil, add the parsley and thyme. Simmer for 15 minutes. In a blender, process in several batches and place in a container for chilling.
6
* Continue until all soup in blended smooth.
7
* Season with sea salt. Place in refrigerator.
8
* For the rest of the bacon, cook in the oven at 375 for 5-6 minutes or until crisp.
9
* Pat off excess grease and chop bacon.
10
* Divide chilled pea soup into bowls and add a drizzle of favorite extra virgin olive oil, chives and the chopped bacon.
624
kcal
Calories
42
g
Fat
23
g
Carbs
35
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 whole small vidalia onion, minced, 3/4 cup small dice celery, 2 tablespoon minced garlic, 1 teaspoon lemon thyme, and more.
Yes, Chilled Pea Soup With Applewood Smoked Bacon falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
