Name: Pea, cider and mint soup with crispy bacon croutons
Total time: 30 min
Yield: Serves 4
Ingredients: 2 tbsp olive oil; 1 onion, finely chopped; 2 cloves garlic, finely chopped; 400ml cider; 400g frozen peas; 400ml chicken stock; a handful of leaves mint, chopped; 77g pack diced pancetta; 2 slices sourdough, torn into chunks

2 tbsp olive oil
1 onion
finely chopped
2 cloves garlic
finely chopped
400ml cider
400g frozen peas
400ml chicken stock
a handful of leaves mint
chopped

BACON CROUTONS

77g pack diced pancetta
2 slices sourdough
torn into chunks

Method

step 1
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.
step 2
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.
step 3
Ladle the soup into bowls and top with the crispy breadcrumbs and bacon.