Winter warmers don’t get much better than this, and we’ve amped up this classic with an incredibly moreish bacon crumb!

Serves 6-8 Prep Time 10 Minutes Cook Time 45 Minutes

 

Ingredients

1 pack King Traditional Pea and Ham Soup

2 large boiling potatoes, peeled and cubed (we love Wilcox Inca Gold)

1L water

1L vegetable stock (we love Continental)

1 ½ cups frozen peas

Handful fresh mint leaves  (we love Superb Herb)

2 Tbsp butter

5 rashers streaky bacon (we love Hellers)

1 Giannis Pizza Base

Pinch of chilli flakes

 

Equipment – we used our Le Creuset 24cm casserole dish to cook this soup, and our Non-Stick frying pan with the crumb.

 

Method

  1. In a large saucepan, combine the soup mix, potatoes, stock and water. Cook as per packet time.
  2. 10 minutes before the cooking time is due to finish, add the peas and mint. Once cooked, blend until smooth in a processor or with a stick blender.
  3. To make the crumb, melt the butter in a frying pan over a medium high heat. Add the bacon, and fry off for 3-5 minutes or until the bacon starts to turn golden. Tear the pizza base into the pan with seasoning and toast for a further few minutes until golden. Let cool. Once cooled add a pinch of chilli flakes and blitz in a blender to create finer texture.
  4. Serve the hot soup in bowls, topped with the bacon crumb.
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