Friday, July 15, 2011

Green Pea and White Bean Soup

With an abundance of peas from the garden and our CSA basket, I took the opportunity to make one of my favorite soup recipes. I love this soup because it is easy and fast - perfect for a weeknight dinner. By omitting the bacon and using vegetable stock, it could easily be transformed to vegetarian.

Adapted from Chatelaine, serves 4

6 slices bacon, roughly chopped
2 cloves garlic, chopped
1 onion, chopped
540 mL can white kidney beans, drained and rinsed
4 cups green peas
900 mL chicken or vegetable stock
Parmesan cheese
Fresh mint

In a large pot over medium-high heat, saute the bacon until cooked through. Add the onions and garlic, saute until soft.

Add the beans, peas and stock to the pot and bring to a boil, about 12 minutes.

Remove from heat. Transfer to a blender or use a hand blender to puree until smooth. Return to the heat and keep warm until ready to serve.

Garnish with parmesan cheese and fresh mint.



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