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| pea & pasta soup with bacon |
This is my take on the classic ham and pea soup.
Frozen peas are a life saver when you’re in the mood for something green and the larder is empty. Peas are one of those vegetables that start to loose their natural sweetness and Flavour as soon as they are picked so unless you have access to peas straight from the plant, frozen will generally taste better.
I’ve used bacon instead of ham and served it in chunks on top but you could skip the bacon and use vegetable stock if you wanted a vegetarian soup.
4 rashers bacon
4 cups chicken stock
1/2 packet frozen peas (250 g or 1/2 lb)
200 g or 7 oz macaroni or other small pasta
1/2 bunch chives, chopped, optional
Cook bacon under a broiler or overhead grill until brown and crispy.
Meanwhile bring the stock to the boil in a large saucepan. Add peas and pasta and boil for about 8 minutes or until the pasta is cooked.
Stir through chives, if using. Taste and season.
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