I really enjoyed this soup - it is light, creamy and has a nice sweet/savory balance. It is not particularly filling so I suggest serving it as a soup course or side dish. Enjoy!
Ingredients:
2 tablespoon olive oil
2 thick slices bacon, chopped
1 medium onion, chopped
3 garlic clove, chopped
1 teaspoon dried thyme
3 cups chicken stock
20-ounces frozen peas
1⁄4 cup ricotta cheese (or 2 TBS heavy cream)
Salt and black pepper
Juice and zest of one lemon
Directions:
Heat a medium sauce pot over medium-high heat with the olive oil. Add the bacon and cook it until it’s crisp, 3 to 4 minutes. Remove the bacon and drain it on a paper towel. Return the pot to the stove over medium heat, then add the onions, garlic, and thyme and cook, stirring frequently, for 5 minutes. Add the chicken stock and turn the heat up to high. When the stock boils, reduce it to a simmer and cook for 5 minutes more. Add the peas and cook for another 2 minutes. Transfer the soup to a blender or food processor (or just use an immersion blender) along with the ricotta (or cream) and purée until it is smooth. If not using an immersion blender you will need to do this in 2 batches.
Return the soup to the pot. To thicken it, turn the heat back on and reduce to the desired consistency, 3 to 5 minutes. Season the soup with salt and pepper and add the lemon juice and zest, stir to combine. Serve the soup topped with the crispy bacon.
Makes 4 servings (more if serving as a side dish).
Adapted from a recipe by Rachel Ray.
Ingredients:
2 tablespoon olive oil
2 thick slices bacon, chopped
1 medium onion, chopped
3 garlic clove, chopped
1 teaspoon dried thyme
3 cups chicken stock
20-ounces frozen peas
1⁄4 cup ricotta cheese (or 2 TBS heavy cream)
Salt and black pepper
Juice and zest of one lemon
Directions:
Heat a medium sauce pot over medium-high heat with the olive oil. Add the bacon and cook it until it’s crisp, 3 to 4 minutes. Remove the bacon and drain it on a paper towel. Return the pot to the stove over medium heat, then add the onions, garlic, and thyme and cook, stirring frequently, for 5 minutes. Add the chicken stock and turn the heat up to high. When the stock boils, reduce it to a simmer and cook for 5 minutes more. Add the peas and cook for another 2 minutes. Transfer the soup to a blender or food processor (or just use an immersion blender) along with the ricotta (or cream) and purée until it is smooth. If not using an immersion blender you will need to do this in 2 batches.
Return the soup to the pot. To thicken it, turn the heat back on and reduce to the desired consistency, 3 to 5 minutes. Season the soup with salt and pepper and add the lemon juice and zest, stir to combine. Serve the soup topped with the crispy bacon.
Makes 4 servings (more if serving as a side dish).
Adapted from a recipe by Rachel Ray.
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