Fresh peas and mint go hand in hand but add bacon and you’ve got something special. The salty pleasure of bacon combined with the sweetness of the mint and peas is a delight.
|2 tbsp||(30 mL) Butter|
|1||Large shallot, minced|
|2||Cloves garlic, minced|
|1||(900 mL) Container chicken broth|
|2 tbsp||(30 mL) Fresh chopped mint|
|3 cups||(750 mL) Frozen peas|
|Salt and pepper|
|.5 cup||(125 mL) Whipping cream (35%)|
|8||Slices Schneiders® Bacon, crisply cooked|
MELT butter over medium heat in a large pot. Add shallots and garlic and sauté 2-3 minutes until soft. Add chicken broth and peas. Bring to a boil, reduce heat and simmer 3-4 minutes.
PUREE soup with a hand blender or regular blender. Add mint and cream. Season with salt and pepper.
CRUMBLE 4 strips of crisp bacon and stir into soup. Ladle soup into bowls and garnish with remaining strips of bacon.
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