Pea and Bacon Soup, a complete, filling, and above all delicious dish based on peas and stewed bacon.
This soup is very simple to make, it can also be prepared in advance and can be used as a condiment for pasta, rice, or other grains.
The sweetness of peas pairs perfectly with the taste of smoked stewed bacon, creating a perfect comfort food for cold evenings and beyond.
To complete the soup, a base of potatoes, carrots, and onions, grated Parmesan cheese, and a little fresh basil is added.
At the end of the recipe, in the FAQ section, I have answered some questions about this preparation. If you have more questions, leave a comment or use the contact form.
With peas, I have also made:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
- Energy 312.97 (Kcal)
- Carbohydrates 34.84 (g) of which sugars 10.93 (g)
- Proteins 17.31 (g)
- Fat 12.32 (g) of which saturated 4.50 (g)of which unsaturated 5.67 (g)
- Fibers 10.66 (g)
- Sodium 421.27 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Pea and Bacon Soup
- 21 oz peas (fresh or frozen)
- 2 potatoes
- 1 golden onion
- 2 carrots
- 3.5 oz bacon
- 1 sprig basil
- 1/3 cup grated Parmesan
- to taste salt
- to taste black pepper
- to taste extra virgin olive oil
Tools
- Cutting Board
- Knife
- Kitchen Scale
- Immersion Blender
- Pan
- Ladles
Pea and Bacon Soup Recipe
Find this and other recipes in the Soups, Creams, and Velvets collection.
Begin preparing the pea and bacon soup by stewing the diced bacon in a pan with a tablespoon of extra virgin olive oil.
Remove the bacon from the pot and set it aside.
Peel and chop the onion and peel and cube the carrots and potatoes.
Place them in the pan where you stewed the bacon with a sprig of basil.
Cook the vegetables over low heat for about twenty minutes, adding water as needed.
Add the peas to the pan, cover with water, and cook for about 10 minutes over low heat.
Season the soup with salt, black pepper, and two tablespoons of grated Parmesan.
If using a stainless steel pan, blend the soup directly in the pot with an immersion blender; otherwise, transfer it to a food processor.
Blend until reaching the desired consistency: I chose to leave it a bit rustic; you can blend it to a smooth cream if you prefer.
Add the stewed bacon and mix well.
Transfer to dishes and serve the pea and bacon soup immediately with a drizzle of raw oil and plenty of bread.
Pea and Bacon Soup
Consult this section to clear your doubts. If you don’t find the answer to your question, leave a comment or write to me using the form below.
Also try the Chicken and Leek Soup!
FAQ (Frequently Asked Questions)
Can I prepare it in advance?
Sure, you can store it for up to 2 days in the fridge in an airtight container.
Can I freeze it?
Yes, for up to three months.
Can I use regular peas?
Yes, but the flavor will be slightly less sweet, and you will need to extend the cooking time by 5-7 minutes.
With peas and bacon, I also made SAVORY SEVEN JAR MUFFINS.
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