A gloriously green soup with crunchy croutons and crispy bacon.
A couple of weeks ago we attempted to visit Casa Loma, one of Toronto’s highest rated attractions. Unfortunately, we didn’t realise the castle had been booked out for the day.
This weekend was therefore take-two. We re-visited somewhat more successfully.
I have to be honest, I didn’t really know what to expect from a castle built only a hundred years ago. However, I was pleasantly surprised! Casa Loma offered an interesting selection of interior rooms, underground tunnels and towers to climb in addition to some small yet pretty gardens to explore.
Another tourist attraction ticked off the list.
I noticed recently that all of my soups tend to be ‘orange vegetable’ based. I love to cook with carrots, sweet potatoes, butternut squash, peppers – and all of these do seem to make the most delicious meals. However, I wanted to experiment with some new flavours and ingredients.
Pea soup is simple and cheap to make. I couldn’t believe that just a bag of frozen peas and a few store cupboard basics could make such a satisfying soup.
I added optional bacon and croutons for a bit of extra crunch.
Pea and Courgette Soup (with bacon and croutons)
Makes 4 servings, total time 40 minutes
What you will need:
- 500g frozen peas
- 1 onion
- 2 garlic cloves
- 1 courgette
- 1L hot vegetable stock
- Salt and pepper
- 1 breadroll (stale/ crusty is best)
- 2 tbsp olive oil
- 4 rashers bacon
- Preheat oven to 350F.
- Use a large pan. Peel and finely chop the onion. Mince the garlic, add to the pan with a drizzle of oil and fry for a few minutes until starting to soften.
- Rinse and dice the courgette. Add to the pan.
- Add the peas and stock, sprinkle salt and pepper and bring to the boil.
- Reduce the heat and leave to simmer for 25 minutes
- Meanwhile, Cook rashers of bacon according to packet instructions. I found it easiest to oven cook (approx. 15 minutes) as then I could leave in the oven and get on with the next step…
- Cut the bread into cm cubes.
- In a bowl mix the olive oil, a sprinkle of salt and black pepper. Toss the bread in the oil mix until well coated. Sprinkle bread cubes on a baking tray and add to oven for 15 minutes, turning the breadcrumbs halfway through. Remove from oven.
- When the bacon is cooked, cut it into smaller cm long strips.
- Blend soup using a hand blender.
- Serve in a bowl, with the bacon and croutons scattered on top.