English Pea Soup

1. 1

   Boil 1 quart well-salted water in a large pot.

2. 2

   Add peas; cook until tender, 5 to 10 minutes.

3. 3

   (Go by taste rather than time.)

4. 4

   Strain peas, saving blanching water, and place them in a bowl of ice water.

5. 5

   Puree peas in batches with a little blanching water and pass through a fine sieve or food mill into a large saucepan.

6. 6

   Blend, thin with a little hot water if necessary and season with salt and pepper.

7. 7

   Preheat oven to 375 degrees.

8. 8

   Cook bacon slices on a sheet pan until crisp, about 10 minutes.

9. 9

   Remove to paper towels.

10. 10

    Keep oven on.

11. 11

    Place bread cubes on the same pan.

12. 12

    Drizzle with 1 tablespoon olive oil; sprinkle with salt and pepper and toss to pick up bacon drippings.

13. 13

    Bake until crispy, about 10 minutes, stirring frequently.

14. 14

    Set aside.

15. 15

    With a knife, peel and segment tangerines over a bowl to catch the juices.

16. 16

    Set aside.

17. 17

    To serve: Reheat soup over medium heat.

18. 18

    Lightly crumble bacon into 4 soup bowls.

19. 19

    Add croutons, tangerine segments and a little juice.

20. 20

    Add a dollop of creme fraiche and a mint sprig.

21. 21

    Ladle in the soup and drizzle with remaining olive oil.

* Per serving · 4 servings · Values may vary.

No additional tips available.