Pea, cider and mint soup with crispy bacon croutons

_ Ingredients


onion 1, finely chopped

olive oil 2 tbsp

cider 400ml

garlic 2 cloves, finely chopped

mint a handful of leaves, chopped

chicken stock 400ml

frozen peas 400g

BACON CROUTONS

sourdough 2 slices, torn into chunks

diced pancetta 77g pack

_ Method

Heat the olive oil in a large pan, add the onion and a pinch of salt, and

cook for  10 minutes or until soft. Add the garlic and cook for 2-3

minutes. Pour in the cider and reduce by ½ to evaporate the alcohol,

then add the frozen peas and chicken stock. Simmer for 2 minutes,

then add the mint and use a stick blender to whizz until completely

smooth. Add a splash of boiling water if it’s a little thick. Season.


Put the pancetta into a cold frying pan and gently heat until starting to

 crisp. Put the sourdough into a food processor and pulse until

breadcrumbs, then tip into the pan. Cook until the breadcrumbs and

bacon are really crisp.


Ladle the soup into bowls and top with the crispy breadcrumbs and

bacon.