Spring Pea Soup With Garlic Croutons

Spring Pea Soup With Garlic Croutons

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Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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This bright green soup showcases the flavor of peas, mint, and garlic homemade croutons.

  • Garlic Croutons
  • 2 Cups Cubed Ciabatta Bread (Crust Removed)
  • 1/2 Teaspoon Kosher Salt
  • 1/4 Teaspoon Freshly Ground Pepper
  • 1 Tablespoon Olive Oil
  • 1 Tablespoon Unsalted Butter
  • 2 Garlic Cloves (Sliced)
  • Soup
  • 2 1/2 Cups Fresh Or Frozen Spring Sweet Peas
  • 8 Sprigs Fresh Mint (Finely Chopped)
  • 1 Sweet Onion (Diced)
  • 2 Slices Thick Bacon (Diced)
  • 2 Garlic Cloves (Minced)
  • 1 Teaspoon Olive Oil
  • 1 Teaspoon Kosher Salt
  • 1/2 Teaspoon Freshly Ground Pepper
  • 4 To 6 Cups Chicken Or Vegetable Stock
  1. In medium-size bowl add cubed bread, kosher salt, and pepper. Drizzle with olive oil and gently toss. In heavy sauté pan melt butter over a medium-low heat. Add garlic. When pan is good and hot add bread cubes. Slowly cook, turning as each side browns. Give the pan a good shake every now and then. When golden brown remove from heat and set aside.
  2. In large-size pot turn heat to medium and add bacon. Cook 5 minutes until crisp. Remove bacon and drain most of the fat. Leave about 1 tablespoon in the pot. Add olive oil, garlic, and onions. Cook 5 minutes until onions are soft. Add peas and sauté 1 minute. Add chicken or vegetable stock until just covering peas. Bring to a boil. Reduce heat and simmer 5 minutes until peas are cooked through and bright green. Add mint and bacon pieces.
  3. Using a blender or immersion blender purée soup.
  4. Ladle into bowls and top with garlic croutons.
  5. Serve immediately.
  6. Serves 4
  7. Prep Time: 20 Minutes Cook Time: 25 Minutes Total Time: 45 Minutes
  8. "Work With What You Got!"
  9. ©Tiny New York Kitchen © 2020 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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