Name: Pea and potato soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Ingredients: 2 tablespoon vegetable or olive oil; 1 brown onion, finely chopped; 2 cloves garlic, chopped; 2 potatoes, peeled, finely chopped; 2 large chicken stock cubes; 6 cup boiling water; 3 bacon rashers, rind removed, finely chopped; 2 cup frozen peas; 1/2 teaspoon dried dill; salt and pepper, to season; 1/4 cup sour cream

Pea and potato soup

Serves 6

Prep

10M

Cook

20M

Total

30M

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Ingredients

2 tablespoon vegetable or olive oil

1 brown onion, finely chopped

2 cloves garlic, chopped

2 potatoes, peeled, finely chopped

2 large chicken stock cubes

6 cup boiling water

3 bacon rashers, rind removed, finely chopped

2 cup frozen peas

1/2 teaspoon dried dill

salt and pepper, to season

1/4 cup sour cream

Method

1.In a saucepan, heat oil over moderate heat. Cook and stir onion and garlic for 3 minutes or until soft. Stir in potato, crumbled stock cubes and boiling water. Simmer, stirring occasionally, for 15 minutes or until potato is tender.

2.Meanwhile, heat a frying pan over high heat. Add bacon; cook and stir for 5 minutes or until browned and crisp. Set aside.

3.Add peas to soup mixture; cook, stirring occasionally, for 2 minutes or until heated. Stir in dill. Season. Ladle soup into serving bowls. Top with sour cream, then bacon. Serve.

To save time, use bought bacon bits instead of cooking bacon. You can cook soup a day ahead. Cover, then refrigerate. For a variation, stir in 1/2 cup finely chopped cooked chicken just before serving.
Note

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Ingredients

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