INGREDIENTS
4 rashers bacon
4 cups chicken stock
1/2 packet frozen peas (250g or 1/2lb)
200g or 7oz macaroni or other small pasta
1/2 bunch chives, chopped, optional
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 flavor 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.
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.
Serve soup topped with bacon pieces.
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