Spring Pea Soup Crispy Bacon (Printable)
A smooth spring pea blend enhanced by crispy turkey bacon and fresh herbs for a light, flavorful dish.
# Ingredient List:
→ Vegetables
01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, chopped
03 - 2 cloves garlic, minced
04 - 4 cups fresh or frozen shelled peas
05 - 1 medium Yukon Gold potato, peeled and diced
06 - 4 cups low-sodium chicken or vegetable broth
07 - 1/4 cup fresh mint leaves, packed
08 - Salt and freshly ground black pepper, to taste
→ Garnish
09 - 4 slices turkey bacon
10 - 1/4 cup crème fraîche or Greek yogurt (optional)
11 - 2 tablespoons fresh chives, finely chopped
# Steps:
01 - Heat olive oil in a large pot over medium heat. Add onion and cook for 3–4 minutes until translucent. Stir in garlic and cook for 1 minute more.
02 - Add peas and diced potato, stirring to combine. Pour in the broth and bring to a boil. Reduce heat, cover, and simmer for 15 minutes, or until potato is tender.
03 - Remove from heat. Stir in mint leaves.
04 - Using an immersion blender (or working in batches with a countertop blender), puree the soup until smooth. Season with salt and pepper to taste. If desired, thin with extra broth for a lighter consistency.
05 - Meanwhile, cook turkey bacon in a nonstick skillet over medium heat until crisp, about 6 minutes. Drain on paper towels and break into bite-sized pieces.
06 - Ladle soup into bowls. Top each serving with crispy turkey bacon, a dollop of crème fraîche or Greek yogurt, and chopped chives.
# Expert Tips:
01 -
- The potato creates this incredibly silky texture without any heavy cream
- Fresh mint makes the peas taste like pure springtime in a bowl
02 -
- Do not skip the potato, it is essential for that luxurious creamy texture without using any cream
- Frozen peas work wonderfully here and actually require no prep time
03 -
- Taste your peas before starting, fresh sweet peas need less seasoning than frozen ones
- If using a countertop blender, never fill it more than half full with hot liquid