This soup is simple, flavorful, and honestly highlights the
deliciousness of ingredient. I was amazed that the cooked peas stayed
so green, even when I continued to enjoy the leftovers throughout the
week. Feel free to serve the soup warm or cold - either way, it's
In a large soup pot or dutch oven, cook your bacon with the lid on for about 5 minutes over medium heat. Add spring onions and cook another 2 minutes so that the bacon and onion flavors mingle nicely. Add the peas, mint, and stock. Toss in a few generous pinches of sea salt and freshly ground pepper. Pour in a splash of agave. Bring everything to a simmer and cook for about 7-8 minutes until peas are just tender. Taste for seasoning - I found myself needing quite a bit more salt. And depending on the natural sugar content of the peas you use, you may want a little more agave if you are yearning for a little hint of sweetness.
Add cream, and puree soup. Serve with a few mint leaves for garnish.
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