Recipes Soups Vegetable Soups Spring Pea Soup with Bacon Bread Crumbs
Spring Pea Soup with Bacon Bread Crumbs

Spring Pea Soup with Bacon Bread Crumbs

Spring Pea Soup with Bacon Bread Crumbs is rated 5.0 out of 5 by 4.
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Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 6

Showcasing the garden-fresh flavors of spring, this pea soup gets a flavor boost from a sprinkling of bread crumbs and bits of bacon. For a fun garnish, cut 4 or 5 additional bacon slices in half lengthwise and fry until crisp, then place upright in each glass of soup just before serving.

Ingredients:

  • 4 oz. bacon
  • 2 slices white sandwich bread, processed into fine crumbs
  • 2 Tbs. chopped fresh mint
  • 2 Tbs. chopped fresh flat-leaf parsley
  • Salt and freshly ground pepper, to taste
  • 2 Tbs. extra-virgin olive oil
  • 1/2 cup finely chopped shallots
  • 2 lb. shelled fresh or frozen English peas
  • 4 cups chicken broth
  • 1/4 cup heavy cream

Directions:

Heat a cast-iron fry pan over medium-high heat. Arrange the bacon in the pan and cook, turning once, until crisp, 2 to 3 minutes per side. Transfer to a paper towel-lined plate.

Discard all but 1 Tbs. of the fat from the pan and reduce the heat to medium. Add the bread crumbs and cook, stirring occasionally, until toasted and golden, 8 to 10 minutes. Transfer to a bowl.

In a mini food processor, process the bacon into fine bits. Stir the bacon, mint, parsley, salt and pepper into the bread crumbs. Set aside.

In a 5 1/2-quart Dutch oven over medium-high heat, warm the olive oil. Add the shallots and sauté until softened, 4 to 5 minutes. Stir in the peas, broth, salt and pepper and bring to a boil. Reduce the heat to medium-low and simmer until the peas are tender, 12 to 20 minutes. Stir in the cream. Using an immersion blender, puree the soup until smooth. Alternatively working in batches, puree the soup in a food processor until smooth. Season with salt and pepper.

Ladle the soup into heatproof glasses or bowls and garnish with the bacon bread crumbs. Serve immediately. Serves 8 to 10.

Williams-Sonoma Kitchen.
Rated 5 out of 5 by from Delicious and exactly as the recipe states! I cannot add to the other reviewers in terms of describing how delicious and fresh-tasting the soup is. Incredible. I would emphasise the importance of the bacon-breadcrumb-herb part of the soup. It definitely adds a lot of flavour. The only other thing is to note that the serving size is accurately represented in the photograph for the recipe. I made a half-batch that should have served 4 and it ended up serving two for dinner. The serving sizes are definitely "appetiser size."
Date published: 2013-07-01
Rated 5 out of 5 by from A Hit with a Crowd! I made this for a spring dinner party and it was a hit! It really brought out the fresh flavor of the peas and did not have that mushy, thick taste of split pea soup. The bacon breadcrumbs were delicious. But it was great that soup itself did not have any pork in it since we have friends who do not eat pork. I could simply leave off the breadcrumbs for them and they could still enjoy the soup. I will make this again when we get peas out of the garden.
Date published: 2013-04-28
Rated 5 out of 5 by from Fresh and delicious! I used pancetta too. And instead of simmering "until the peas are tender, 12 to 20 minutes," I simply brought the peas to the simmer and turned the heat off. I left the soup in the pot, with the lid on, for about five minutes, then continued with the recipe as directed. It would be a shame to overcook fresh peas! And the soup was fabulous; went great with a dry French white wine from the Savoie region.
Date published: 2013-03-31
Rated 5 out of 5 by from Great Spring time soup I also used pancetta instead of bacon and I use an immersion blender to finish off the soup to make it super silky smooth. Even if you do not like peas you love this recipe. I serve it with toasted goat cheese crostini's
Date published: 2012-05-31
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