Green Pea Soup

Frozen green peas, garlic, shallots, and basil come together to make a fresh and creamy spring soup. The candied bacon adds just the right amount of indulgent sweetness.

📝 Ingredients

• 1 Tablespoon olive oil
• 1/2 cup thinly sliced shallots
• 2 cloves garlic (chopped fine)
• 4 cups water
• 24 ounce bag frozen peas
• 5 fresh basil leaves
• 1/2 Tablespoon kosher salt
• A few turns of cracked black pepper
• 1/2 cup half and half or cream
• 4 Tablespoons chopped fresh chives
• 1 lb. thick cut bacon
• 1/3 cup maple syrup
• 2/3 cup brown sugar

👨‍🍳 Instructions

1. 1--- For the bacon: ---
2. 2Preheat the oven to 400 degrees. Line two baking sheets with foil then top with wire racks. Place the bacon slices on the racks. Brush half the maple syrup and brown sugar on the top. Place in the oven and bake for 15 minutes. Pull the bacon out of the oven and flip. Brush with remaining syrup and brown sugar. Bake for another 15-20 minutes or until bacon is crispy. Store any leftovers in an airtight container in the fridge.
3. 3--- For the soup: ---
4. 4In a large soup pot, heat the oil over medium heat. Add the shallots and stir until starting to soften. Stir in the garlic and cook until fragrant. Add the water and bring to a boil. Reduce heat to medium low and simmer for 20 minutes.
5. 5Stir in the frozen peas, basil, salt, and pepper and return to a boil. Boil for about five minutes, then remove from heat. Transfer the soup into the blender in batches and puree until very smooth. I prefer to cover the blender hole with a paper towel to allow steam to escape. If desired strain the soup through a fine mesh sieve to remove any shells or lumps.
6. 6Stir in the cream and reheat to serve warm or serve at room temperature or chilled. Top with candied bacon and chives.