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Creamy pea soup with bacon


1 h





About the Recipe

I discovered this soup when my son was very young, about 9-10 months. He started eating solid food when he was about 6 months old. The first vegetables were carrots and then we made our way through the usual (there are a lot of different schools of what to give a child when you start eating solids. In Poland one of the first foods to prepare is carrot, in the US they are tempted to stay around green food first).

Anyway, my son was a pretty good eater back then and I could quickly introduce different vegetables. That one time, I made so much pea puree that he would get sick of eating it, so I decided to use some of it for adults.

Since then this has become our go to autumn/ winter soup. And the addition of bacon makes it a perfect comforting food for cold days. On top of that this recipe can be super quick, especially if you have stock on hand.

Now, this version is not vegetarian but with a few simple changes (that I explain) it can also be a delicious vegetarian soup.


1 family bag of fresh or frozen peas (~19 oz)
1 small onion (peeled and finely chopped)
1 tbsp of olive oil
1/8 tsp of salt
1/4 tsp of pepper
16 oz of bacon (you can also use turkey bacon or meatless bacon)
32 oz of vegetable stock or chicken stock


Step 1

Chop the onion finely, and fry it on a medium heat for 3-4 min, until it changes its color to gold. Add the frozen peas and cook everything together for 5 min.
Transfer the peas to a big pot and add the stock. Add salt and pepper.

Step 2

Simmer everything for about 30- 40 min. While the soup is cooking, chop and fry the bacon.

Step 3

After 40 min, blend the soup with a hand blender or transfer it into a standing blender. Be careful and not burn yourself.
Serve in a bowl and garnish with the fried bacon.


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