Pea & Pasta Soup with Bacon

Soup Making

Frozen peas are a life saver when you’re in the mood for something
green. Peas are one of those vegetables that start to loose their natural sweetness and flavour as soon as they are picked. So unless you have access to peas straight from the plant, frozen will generally taste better.

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I’ve used bacon instead of ham and served it in chunks on top but you could skip the bacon and use vegetable stock if you wanted a vegetarian soup.
4 rashers bacon
4 cups chicken
1/2 packet frozen peas (250g)


macaroni or other small pasta 200g
1/2 bunch chives, chopped, optional
Cook bacon under a broiler or overhead grill until brown and crispy.
Meanwhile, bring the stock to the boil in a large saucepan. Add peas
and pasta and boil for about 8 minutes or until the pasta is cooked.
Stir through chives, if using. Taste and season.
Serve soup topped with bacon pieces.

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