Frozen pea soup

From the freezer to your dinner table in just 25 minutes, this verdant soup gets a pop of colour and crunch with a topping of bacon, corn and croutons.

• serves

  4

• prep

  10 minutes

• cook

  30 minutes

• difficulty

  Easy

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Ingredients

• 1 tbsp extra virgin olive oil
• 1 brown onion, roughly chopped
• 1 litre vegetable stock
• 1 kg frozen peas
• 60 g baby spinach
• salt and black pepper, to season

Fried croutons

• 50 g butter
• 2 tbsp extra virgin olive oil
• 2 cups sourdough bread cut into 1 cm cubes
• salt, to taste
• ½ tsp Korean chilli powder
• ½ tsp smoked paprika
• 2 tbsp finely chopped mixed herbs

Toppings

• 1 tbsp extra virgin olive oil
• 2 rashers bacon, roughly chopped
• 150 g (1 cup) frozen corn kernels

Instructions

1. Heat a large saucepan over medium heat and add the olive oil and onion. Fry for about 3 minutes or until lightly browned. Add the stock and bring to a simmer. Add the peas and spinach and return to a simmer. Blend the soup in batches until smooth and season with salt.
2. For the fried croutons, heat the butter and oil in a large frying pan over medium–high heat. When the butter begins to foam, add the bread and cook, tossing regularly until golden and crisp.
   Add a pinch of salt, the chilli powder, paprika and chopped herbs. Toss to combine and serve.
3. For the bacon and corn topping, heat a medium frying pan over medium heat and add the oil and bacon. Fry until the bacon is crisp, then add the corn and fry until the corn starts to brown. Top the soup with the bacon and corn croutons and a grind of black pepper and serve.

 

Photography by Adam Liaw.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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