NZ Woman's Weekly

Minted pea, potato and bacon soup

Minted pea, potato and bacon soup
  • Meal Type

    Soup/stew
  • Servings

    4
  • Courses

    Dinner

This minty green soup is sure to brighten your day and leave you feeling satisfied. Make these feta toasts to serve alongside.

  • 30g butter
  • 1 onion, diced
  • 1 clove garlic, sliced
  • 100g lean rindless bacon
  • 500g potato, peeled and diced
  • 1.5 litres salt-reduced chicken stock
  • 2 cups minted peas
  • ¼ cup cream to serve
  • Fresh shredded mint
  • 8 slices French bread
  • 80-100g creamy feta cheese
  • Olive oil
  • Cracked pepper

1 Heat the butter in a large saucepan and saute the onion, garlic and bacon for 3-4 minutes over a medium heat until softened.

2 Add the diced potato and stock and simmer for 30-40 minutes, or until the potato is soft.

3 Add the peas and simmer 2-3 minutes, then blend until smooth. Season to taste and serve in bowls with a swirl of cream and top with fresh mint.

Feta toasts
Lay the sliced bread on a baking paper-lined tray and top with sliced or crumbled feta – pressing onto the bread, grill until just coloured then drizzle with olive oil, sprinkle with mint and cracked pepper.

About Jo Wilcox

New Zealand Woman's Weekly food editor Jo Wilcox serves up tasty and easy to make dishes that your friends and family will love.

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