I apologise for the long hiatus. One word: exams. Three words: final year project. My exams are happily over but my final year project is still gleefully threatening to consume all that is beautiful in my life. The good news is that I bought Nigella’s Kitchen from Amazon and they shipped the book over really, really quickly; so much for telling me that the book will arrive just before Christmas. The bad news is that I bought the US version of the book (it’s about $10 cheaper than the UK version), meaning that all the measurements are in American units, which I don’t pretend to fathom. Why would you measure everything according to volume? Why? Is it not easier to weigh certain things out? I’ve tried measuring out flour with a cup; it’s so much neater (and more accurate) to weigh it. And don’t even get me started on people who say things like “2 cups of onions”.
But alright, I do see the value of measuring certain things in cups and spoons and whatever. I did use a cup to measure the peas in this recipe. I did say ‘certain things’.
Anyhow, I’ve been meaning to post this recipe up forever. By that, I mean ‘since September’. This is possibly the easiest recipe I’ll ever post on this website and I’m sharing it because it is incredibly easy, incredibly tasty and incredibly quick to make. Trust me, I made this soup two days ago on a whim when I was in a rush to get out of the house and it took less than half an hour to make, including washing up time. Also, I’ve discovered that the only way you can ever get me to eat peas and like it is by feeding it to me in soup form; I honestly cannot stand peas. But soup peas are fine, for some reason. Maybe because the sweetness seems more natural on its own, rather than as an accompaniment to something like, I don’t know, fried rice.
Bacon and Pea Soup
(Somewhat adapted from BBC Good Food)
You can easily make this recipe suitable for vegetarians by omitting the bacon and adding more salt. I’ve made this soup with and without bacon and I find that the bacon adds a nice, smoky depth to the flavour. The original recipe also uses mint, which I think is lovely for the winter but not absolutely essential (again, there’s no winter where I live).
1 small onion, chopped
1 medium potato, peeled and chopped
250 mL frozen peas
500 mL chicken or vegetable stock
2 rashers streaky bacon
60 mL dry white wine (optional)
Small bunch of mint, chopped (optional)
Fry the bacon in a saucepan. When the fat has rendered slightly, tip in the onions, stirring until the onions are translucent. Add the dry white wine if using. Then add the potato, peas and chicken stock and bring to the boil. Let the soup simmer until the potatoes are soft. Then add the mint if using. Purée the soup with a stick blender or in a juice blender until smooth. Season with salt and pepper and serve with croutons, crusty bread or fried bacon bits.