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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Spring Pea Soup with Bacon Bread Crumbs

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Spring Pea Soup with Bacon Bread Crumbs Empty Spring Pea Soup with Bacon Bread Crumbs

    Post by Lobo Mon 08 Feb 2016, 9:29 pm

    Spring Pea Soup with Bacon Bread Crumbs Img68l
    Spring Pea Soup with Bacon Bread Crumbs

    Prep Time: 10 minutes
    Cook Time: 25 minutes
    Servings: 6
    Showcasing the garden-fresh flavors of spring, this pea soup gets a flavor boost from a sprinkling of bread crumbs and bits of bacon. For a fun garnish, cut 4 or 5 additional bacon slices in half lengthwise and fry until crisp, then place upright in each glass of soup just before serving.





    • 587

    Ingredients:


    • 4 oz. bacon
    • 2 slices white sandwich bread, processed into fine crumbs
    • 2 Tbs. chopped fresh mint
    • 2 Tbs. chopped fresh flat-leaf parsley
    • Salt and freshly ground pepper, to taste
    • 2 Tbs. extra-virgin olive oil
    • 1/2 cup finely chopped shallots
    • 2 lb. shelled fresh or frozen English peas
    • 4 cups chicken broth
    • 1/4 cup heavy cream

    Spring Pea Soup with Bacon Bread Crumbs Wine-pairing-icon-white

    Wine Pairing

    This pairs well with crisp, light-bodied white wines like the Al-Cantàra Occhi Di Ciumi, Sicilia from our Wine Club.

    Directions:

    Heat a cast-iron fry pan over medium-high heat. Arrange the bacon in the pan and cook, turning once, until crisp, 2 to 3 minutes per side. Transfer to a paper towel-lined plate.

    Discard all but 1 Tbs. of the fat from the pan and reduce the heat to medium. Add the bread crumbs and cook, stirring occasionally, until toasted and golden, 8 to 10 minutes. Transfer to a bowl.

    In a mini food processor, process the bacon into fine bits. Stir the bacon, mint, parsley, salt and pepper into the bread crumbs. Set aside.

    In a 5 1/2-quart Dutch oven over medium-high heat, warm the olive oil. Add the shallots and sauté until softened, 4 to 5 minutes. Stir in the peas, broth, salt and pepper and bring to a boil. Reduce the heat to medium-low and simmer until the peas are tender, 12 to 20 minutes. Stir in the cream. Using an immersion blender, puree the soup until smooth. Alternatively working in batches, puree the soup in a food processor until smooth. Season with salt and pepper.

    Ladle the soup into heatproof glasses or bowls and garnish with the bacon bread crumbs. Serve immediately. Serves 8 to 10.

    Williams-Sonoma Kitchen.

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